What is a Papad ?
Papads are thin wafers made mainly of urad dal. The papads are seasoned with
various spices and herbs The product is free from Gluten, rich in protein
and dietary fiber.They are available plain or flavored with herbs, garlic,
peppercorns or chilies. Their crisp crunchiness provides a change of
texture in a meal. They can be served by themselves or with a meal. The
making of Papads is a specialty of Indian cuisine.
How many types of Papads are there?
- There are more than 21 types of Papads. You can get 15
types of Papads in Pushkar food corporation, Pune.
- Udad Papad
Green Chilli Papad
Red Chilli Papad
Chana Mix Papad
Udad With Soya Papad
Special Punjabi Papad
Why shall we eat Papad ?
Papad is Indian traditional food which is good appetizer, corminative and digestive.
Roasted/Grilled Papad helps to digest when consumed at the end of the meal. It is used as an
accompaniment to an Indian meal, as a snack and as croutons in soups.
Their crisp crunchiness provides texture to a meal. Spices like
black pepper, chilly powder, cumin, garlic, cardamom, clove & cinnamon
etc. added in the Papad have corminative value.
How Papad makes our meal / breakfast tasty ?
No meal is complete without Papad. Machine made
SARAS Papads will give you better traditional taste. To enjoy Papad make Masala Papad using Onion,
Kothimbirs (Green Coriander), Red Chilly, Tomatoes,
Shave, SARAS Papad masala, Oil/Butter etc. Apply oil/butter to one/both
sides of Papad. Disperse the chopped raw materials over the fried/roasted Papad,
Sprinkle red chili powder, salt, chat powder as per your requirements.
Hmm. Masala Papad is ready..
You can also make Papad paratha, Papad ki subji or eat it like a
snack with breakfast.You can enjoy Papad by frying or by roasting.
What is process of frying, grilling, or roasting the Papads ?
Deep Frying: Heat oil in a large wok. When nearly smoking, reduce the heat and drop in
Papad. It will instantly change color. The whole process takes seconds so have slotted spoon and paper-towel lined plate ready. Do not allow
Papad to turn brown or black. Drain the Papad well and remove to a plate.
Grilling: Place under a medium grill until bubbles appear on the surface and the color turns from translucent to opaque. Turn over and repeat the process. Place at least 11/2-inch away from the grill to prevent burning.
Roasting: The Papad is held between tongs or chimta and roasted over an open flame. Quick and frequent turning is required to prevent burning. As soon as
Papad has changed color, curled up and become crisp, it is done.
absorbs the fatty material from mouth and