Papad Plain 200g - Heera/Lijjat - They are rolled paper-thin, and dried out in the sun. In North India, papads are flame-roasted by placing them 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 another 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 a 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.
