Black pepper papads are delicate, crisp sundried wafers made of dal flour. These round wafers, also known as poppadoms, pappadums. The Lijjat brand of papad is known as the best brand of papads in India. A staple in every indian's home. Traditionally enjoyed with a selection of chutneys and pickles and as an accompaniment to Indian meals, papad can be munched on as a snack, served with soup or the main meal, or crushed and sprinkled on rice. In Indian restaurants Papads are served as an appetizer with cilantro pesto chutney, or served along side Indian thali meals, biryanis and curries.
PAPAD is a thin, Indian crispy chip or cracker and is not a flat bread as described in many sites. Turn ordinary tasting meals into a tasty and spicy meal. The closest we a come to is sprinkling bacon bits on your meal in the west. Papads enliven vegan and vegetarian meals.
Papads are flame-roasted by holding the papad in tongs on a metal rack or grill, a few inches above a burner over considerably high heat. Once exposed to the heat, they will expand and crisp up. Turn the papad around quickly and evenly so it won't burn. The whole process takes seconds and is very quick.
Ppads may also be deep fried in hot oil. Remove with tongs and place on paper towel to remove excess oil.