• Product Of India

These round wafers, also known as pappadums, consist of only urad flour. They

are rolled paper-thin, and dried out in the sun. In North India, papads are

flame-roasted by placing it on a metal rack, a few inches above a burner. Once

exposed to the heat, they will expand. Move the papad around quickly and

evenly so it won't burn. Repeat to other side. In the South, they are deep

fried in oil. Once in hot oil, they will expand and sizzle. Remove with tongs

and place on paper towel to remove excess oil. Papads are served as an

appetizer with coriander chutney, or served as an accompaniment to biryanis,

pulaos and curries. A staple in every Indian's home.