papadis

Papadis are thin, crisp, disc-shaped crackers, typically made from lentil flour, chickpea flour, or rice flour. They are a popular snack or accompaniment in Indian cuisine and are also found in other parts of South Asia and the Middle East. The base ingredients are usually ground pulses, such as urad dal (black gram), moong dal (green gram), or chana dal (split chickpeas), mixed with water, salt, and spices like cumin, coriander, or chili.

The dough is then rolled out very thinly and cut into small circles. These discs are dried, either in the sun or in an oven, to preserve them. Before serving, papadis are cooked, most commonly by deep-frying them in oil until they puff up and become crispy. They can also be roasted on an open flame or in a microwave.

Papadis are enjoyed in various ways. They can be eaten as a standalone snack, often with a cup of tea, or served as part of a meal. In India, they are a common appetizer or side dish, often served with chutneys or pickles. They are also a key component in chaat, a category of savory snacks from India, where they are often broken and topped with yogurt, chutneys, and other toppings. The texture and flavor of papadis can vary depending on the type of flour used and the spices added.