Pappad

Pappad, also known as papadum or poppadom, is a thin, crisp, disc-shaped food typically made from seasoned dough. The dough is usually based on lentils, chickpeas, or rice flour, and is seasoned with spices such as cumin, coriander, chili, or garlic. The dough is rolled out very thinly and then dried. Pappad can be cooked in several ways. Traditionally, they are deep-fried in oil until they puff up and become crispy. Alternatively, they can be roasted over an open flame, microwaved, or even fried in a pan with a small amount of oil.

Pappad are a popular accompaniment to meals in many South Asian cuisines, particularly in India, Pakistan, Bangladesh, and Sri Lanka. They are often served as an appetizer or as part of a larger meal, alongside curries, rice, and bread. Their crispy texture and savory flavor provide a contrasting element to softer dishes. Pappad can also be broken into pieces and used as a crunchy topping for chaats, salads, or other snacks. They are available in a wide variety of flavors and sizes, with regional variations in ingredients and preparation methods contributing to their diverse characteristics.