Papads has been a popular traditional adjunct in Indian diet. It has gained recognition as India’s unique contribution to international menu. Traditionally papads were prepared at home scale level. However in recent years a variety of papads have been manufactured at cottage, small scale and large scale level. The share of papad making units in food processing industry is very small because it is a small time food item. Papads are long made at home from regional and family recipes.
Papad is thin, dried, wafer like product usually circular in shape, rolled from a dough made out of pulse or cereal flour, edible vegetable oil and alkaline mucilaginous additive. It is normally consumed in toasted or fried form.
Papad is small flat chapatti like structure made of dhal kneaded into dough and garnished with spices.