Papad is a traditional, thin and crisp dish of the Indian subcontinent, which is usually served with food or eaten as a snack. It is made from various pulses, rice, potatoes, sago etc. and is prepared by frying or roasting it.

Method of making papad (urad dal papad)

Material:

• Urad dal flour – 1 cup

• Papad Khar (Sajji Khar) – 1/2 teaspoon

• Salt – as per taste

• Black pepper – 1/2 teaspoon (coarse ground)

• Asafoetida – 1 pinch

• Oil – 1 teaspoon

• Water – as required

Method:

1. Add salt, pepper, asafetida and papad khar to urad dal flour.

2. Add a little water to knead hard dough.

3. Mash the dough well so that it becomes smooth.

4. Make small dough dough dough and roll them thinner with rolling.

5. After rolling, keep the papads in the sun to dry until they dry completely.

6. Store dried papas in airtight container.

7. Fry them by frying or roasting them.

Types of Papad

• Urad Dal Papad: The most common, popular in North India.

• Rice Papad (Khichia): Famous in Gujarat and Rajasthan.

• Sago Papad: Fasting is eaten.

• Potato Papad: Popular in children.

• Masala Papad: Onion, tomato, chaat masala and green coriander are served

What is papad khar?

Papad Khar, also known as Sajji Khar, is an alkaline salt that makes the papad flour flexible and helps in inflating it. It is white in color and is soluble in water. Papad can be strict and less crisp without papad khar.