Papadums are a thin crispy Indian wafer sometimes described as a cracker or flatbread. They are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments.
In certain parts of India, raw papadums (dried but unroasted) are used in curries and vegetable preparations. Papadums are made in different sizes. Smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps. Papad is popular at homes, restaurants, hotels, etc. Papad is traditionally circular in shape made from dough of powdered pulses, spices and salt. Percentage of pulses and spices differs I different varieties of papad. Other type includes plain papad and flavoured papad which typically have Jeera, B. Pepper and Masala rolled into the dough in whole form.
Papads can be cooked several ways.
Fry in oil like French fries: Papadums are cooked by deep-frying in oil, which causes them to expand and crispen.
Roasting over open flame: They may also be cooked by roasting them over an open flame, in a toaster oven, microwave oven, on gas or electric stove. You can roast Papads within 40-45 seconds.