LOGESHWARAN V B 2023-03-25 17:35:28

供应A papad is an Indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papad is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in curries.

Ingredients and preparation

Papadam can be prepared from different ingredients and methods. Arguably, the most popular recipe uses flour ground from hulled split black gram[4] mixed with black pepper, salt, and a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption. It may also contain rice, jackfruit, sago, etc., as main ingredients.

Cracked black pepper, red chili powder, asafoetida, or cumin or sesame seeds are often used as floring agents. Papar (also called Happala in South India) is also made from rice flakes, ragi or horsegram.

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