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Papad

$1.95

House cheese coated in flavourful chick pea batter & pan fried

Papad is also known as Papadum. Papad is nothing but the thin Indian wafer, which can be refereed as a cracker or flat bread.

The basic composition of the papad varies from a number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and different vegetable juices for improving both organoleptic and nutritional characteristics.

Description

Papad is also known as Papadum. Papad is nothing but the thin Indian wafer, which can be refereed as a cracker or flat bread. Papad is generally made from dried lentils, it can be eaten fried or roasted. There are variety of papad flavors available in the market, that are made to suit the requirement of each and every individual.

The basic composition of the papad varies from a number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and different vegetable juices for improving both organoleptic and nutritional characteristics.

Before making any papad, its dough is required to make. That dough contains salt and peanut oil and some flavors to make the special regional papad. Baking soda is also one of the main ingredient for making good papad. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun). Papad can be cooked by deep-frying, roasting over an open flame, toasting or microwaving.

In India, Papad has a vital place in every meal. It is highly served or accompanied either as a snack, chaat or with main course recipes. Papad is an example of the genius of Indian cuisine. Originally there are two types of Papad – North Indian papad and South Indian papad. They come into different sizes and textures such as mini papad, big papads, roasted papad, khakra and many more.

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