PApad

Papad, also known as papadum or poppadom in some regions, is a thin, crisp disc used as a snack or accompaniment in Indian subcontinent cuisines. It is typically made from a dough of ground pulses such as urad dal (black gram), chickpeas, or lentils, sometimes mixed with rice flour or other starches, and seasoned with salt and spices like pepper, cumin, chili, or sesame. The dough is rolled very thin and dried until hard, allowing it to be stored for extended periods.

Preparation and use vary. Papad is usually fried in hot oil or roasted over an open flame or on a hot griddle until it puffs and becomes crisp. It is commonly served as a starter with chutneys or as an accompaniment to meals. In many households, a plain papad is paired with curries, while a masala papad involves topping the roasted wafer with chopped onions, tomatoes, coriander, and chili.

Geographic and cultural context. Papad is widespread across India, Pakistan, Bangladesh, and parts of Nepal, with regional and stylistic variations. It has also been adopted in Caribbean and East African communities through migration, where it may be spelled poppadom or poppadoms and enjoyed as part of local cuisines.

Storage and nutrition. Papads are dry and shelf-stable when kept in airtight containers away from moisture. Nutritional considerations depend on the base flour and preparation method: roasted papad is relatively low in fat, while fried versions are higher in calories. They are typically gluten-free when made from legume or rice-based flours.