Papadam, Indian lentil chips with mango chutney also spelled as papad or poppadom, is a popular snack originating from the Indian subcontinent. It is made from a dough of black gram bean flour and can be either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours such as lentils, chickpeas, rice, tapioca, millet, or potato are also used to make papad. Papadam is typically served as an accompaniment to meals in India, Pakistan, Bangladesh, Nepal, Sri Lanka, and the Caribbean. It can also be enjoyed as an appetizer with various dips or toppings.
Papadam
kr25.00 – kr30.00
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- It is made from dough of black gram bean flour, which is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy.
- Other flours like lentils, chickpeas, rice, tapioca, millet, or potato are also used to make papad.
- Papadam is typically served as an accompaniment to meals in India, Pakistan, Bangladesh, Nepal, Sri Lanka, and the Caribbean.
- It can also be enjoyed as an appetizer with various dips or toppings.
- Etymology:
- The term “papad” likely comes from the Sanskrit word “parpaṭa”, describing a flattened disc in early Jain and Buddhist literature.
- Regional Variations:
- Papad recipes vary across regions and households.
- Ingredients include salt, peanut oil, and seasonings like chili, cumin, garlic, or black pepper.
- The dough is shaped into thin, round flatbreads, dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving.
- Enjoy this crispy and flavorful snack!
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