Papad
パリッと割れるスパイシーな円盤！お酒もご飯も進む魔法のせんべい
Description
Ultra-thin crackers sun-dried after kneading black pepper and spices into Urad Dal or chickpea flour. Eaten deep-fried or roasted over an open flame.
Classification: For Everyone,Dried Food,Crispy Texture
Shops selling Papad
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Urad Dal flour(or Chickpea flour)
- Black pepper
- Cumin
- Salt
- Oil
Instructions
- Take dried Papad out of the bag.
- Fry briefly in hot oil for a few seconds, or roast over direct stove flame (or toaster) until bubbles form on the surface.
- Remove quickly before burning, eat as is while hot, or serve with dishes to finish.
Learn more Substitutes, pairings, tips
Key spices
Black pepper、Cumin
Substitutes at Japanese supermarkets
Dumpling wrappers (deep-fry as a sub for crispiness)
Pairing
Cold beer, Meals (South Indian set meal)
Trivia
[Trend] A staple snack always served as an appetizer when ordering beer at Indian restaurants. 'Masala Papad' topped with chopped onions, tomatoes, and Chaat Masala is loved globally as the absolute ace of izakayas.
Eating tips & etiquette
[Unique Eating] In South Indian set meals (Meals), crush it into pieces by hand, mixing messily with rice and lentil soup (Dal) to eat as a texture accent!
Allergen
Soy (from ingredient beans)