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Description:
Punjabi Masala Papad 200g - These round wafers, also known as pappadums, consist of urad flour. They are rolled paper-thin and dried out in the sun. 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. These Punjabi Masala Papads are extra spicy.
Method of Cooking:
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 paper towel to remove excess oil.
