Lijjat Plain Papad 200 gms

• 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.