Yummy, tasty papadums. They appear to be dull looking wafers, but they’re actually delicious, thin crispy bread of Indian origin. There are different variations of papadum, but some are made with chickpea flour, rice or lentils.
It can also be known as papads or poppadums. These light, crispy disks that can be served as an appetizer, snack or crushed into a meal to give it a crunchy texture. They are made by combining the ingredients together to create a dough, which is then molded into a sausage-like tube. It is then cut into smaller pieces and rolled out into flat circles. These circles are left out to dry for a bit before it is cooked over an open flame (many do this over a gas stove top).
Perhaps I’m doing it wrong, but sometimes I add the pickled carrots that they serve on top of the papadum and chomp.I can’t say it’s the right way, but I can say it doesn’t taste wrong! Be aware – it can get messy. Papads are quite thin and fragile, so I personally break the papad into smaller pieces before topping it with anything as opposed to topping it fully like a pizza before eating.
Even more interesting is a friend of mine recommended that I try the jack fruit version. It looks like I’ll have to check it out. Sounds yummy!