papads

Papad, also spelled papadum or appalam, is a thin, crisp disc-shaped flatbread from the Indian subcontinent. It is typically made from ground pulses such as urad dal (black gram), chickpeas, or other lentils, or from rice flour. The dough is seasoned with salt and spices, rolled into very thin sheets, cut into circular shapes, and dried in the sun or by mechanical means. Dried papads have a long shelf life and are rehydrated and cooked just before eating.

Common varieties include urad dal papad, besan (gram) papad, and rice papad, as well as mixtures of lentil flours. Spices such as cumin, black pepper, ajwain (carom seeds), chili, and garlic are frequently used to flavor them, with plain or mildly seasoned versions also available. In some markets, ready-to-use masala papads combine a seasoned base with aromatic flavors.

Preparation and cooking are quick: papads are either roasted over an open flame or fried in hot oil until they puff and turn crisp, or microwaved for a faster result. Frying yields a richer texture, while roasting produces a lighter, less oily product. They are commonly served as an accompaniment to meals, with chutneys, pickles, or yogurt, and also enjoyed as a snack.

Geographically, papads are associated with the Indian subcontinent, including India, Pakistan, Bangladesh, and Nepal, and have spread to other regions through diaspora communities. Variants exist across South and Southeast Asia, each with local flours and preferred spices. Uncooked papads should be stored in a cool, dry place; once cooked, they should be kept dry to maintain crispness.