Papad (Papadum)

🧂 Ingredients

• 8 Papad (or Papadum)(Choose from various lentil or rice-based papads available at Indian grocery stores.)
• 1-2 cups Vegetable oil or Ghee(For deep frying (optional, if not roasting or microwaving). Use a neutral oil with a high smoke point.)

👨‍🍳 Instructions

1. 1

   Prepare your chosen cooking method. For frying, heat oil in a deep pan or kadai over medium-high heat until shimmering. For roasting, have a gas burner or open flame ready. For microwaving, ensure your microwave-safe plate is clean.

   ⏱️ 1 minute
2. 2

   To Fry: Carefully lower one papad into the hot oil using tongs. It will puff up almost immediately. Fry for about 15-30 seconds, flipping once, until lightly golden and crispy. Do not overcook, as it can burn quickly. Remove with tongs, letting excess oil drip back into the pan.

   ⏱️ 30 seconds per papad
3. 3

   To Roast: Hold a papad directly over a medium gas flame or under a broiler using tongs. Rotate it continuously. It will puff and char slightly. Cook for about 1-2 minutes, until crisp and lightly speckled with brown. Be vigilant to prevent burning.

   ⏱️ 1-2 minutes per papad
4. 4

   To Microwave: Place one papad on a microwave-safe plate. Microwave on high for 30-45 seconds. The time may vary depending on your microwave's wattage. Watch closely; it should puff up and become crisp. If not fully cooked, microwave in 10-second intervals.

   ⏱️ 30-45 seconds per papad
5. 5

   Place cooked papads on a wire rack or paper towel-lined plate to cool slightly and ensure crispness. Serve immediately with meals, curries, or as a crunchy snack.

   ⏱️ N/A

💡 Pro Tips

• ✓Papad burns very quickly, especially when frying or roasting over direct flame. Keep a close eye and be ready to remove it promptly.
• ✓Roasting over an open flame or microwaving are generally considered healthier options as they require little to no oil.
• ✓Papad is an essential and beloved accompaniment to many Indian meals, particularly with dal (lentils) and rice.
• ✓Ensure oil is at the correct temperature for frying; too cool and the papad will absorb too much oil, too hot and it will burn before puffing.

🔄 Variations

• Masala Papad: Top fried or roasted papad with finely chopped onions, tomatoes, cilantro, chaat masala, and a squeeze of lime.
• Papad Chaat: Break cooked papads into pieces and toss with yogurt, chutneys (tamarind, mint), chopped vegetables, and spices.

🥗 Nutrition

Per serving