Indian Papad or otherwise known as Papadum makes for one of the most popular appetizers or snack that’s relished by people all across the nation. A type of tortilla, water or flat bread, it’s typically made using lentil, chickpea (Kabuli Chana), rice flour, black gram (Udad Dal), potato or tapioca. Papads are processed using different spices along with inbuilt flavors as per one’s taste and requirements.
These crispy thin crackers or Papadums are critical supplements savoured in most South Indian meals. While on the other hand, Papads are eaten as a snacks or appetizers in the northern part of the nation. Today a vast variety of papad types are available in the market – spicy, plain, in different flavors, and make style. Here in this post, let’s have a deeper look at Indian papad, especially those made by Bikano and how to prepare them.
A papad can be prepared using a huge variety of natural ingredients such as lentils, chickpea, black gram, tapioca and much more along with a plethora of authentic Indian spices. With the advent of new technology, papads today, are manufactured by machines in tons of quantities. But nothing beats the traditional way of making them – at home. It’s still a widely followed across the country and also makes for a source of employment amid women living in rural areas.
To make a papad, for instance, udad papad or black gram papad, water is added to black gram flour along with salt and peanut oil. To enhance flavor, seasonings such as chili, cumin, garlic or black pepper are used. The basic composition of papads widely varies on the additions made to the dough – such as spice mixes, chemical mixes, and different types of vegetable juices to augment both organoleptic and nutritional characteristics of the papad. Most people also add baking soda to make the dough rise and become fluffy. Post preparation of the dough, small round balls are prepared which are then rolled into thin, round flat bread. These are further dried in the sun for approximately 4 to 5 hours.
A papad can be cooked by deep-frying, toasting, roasting over an open flame, or even microwaving, depending upon one’s requirement. The best part is, each cooking method reveals a different flavor from the same papad. The taste offered by Bikano papads is however, any day, unmatched and simply mind-boggling.
As stated above, a papad is served as an accompaniment to a meal or alcoholic drinks in India. It is also savored as an appetizer or snack, for say a papad chaat comprising of crushed papad, finely chopped onion, tomatoes, boiled potato, and chutneys or other zesty dips. Papads are also used for preparing a plethora of dishes. For instance, the famous Papad curry hailing from the streets of Rajasthan. High-quality udad papad or lentil papad is used for preparing this satiating dish.
Today one can buy udad papad online or by visiting a nearby utility store. But the real tough job is to store them so that they sustain for a while. The best way to increase their shelf life is by storing them in airtight containers. Once in a while put them in an airy place (under the sun) to keep them fresh and serving. Papads too come with an expiry date and hence, it’s always better to buy them in small quantities.