Lijjat Plain Papad 200 gms

Lijjat Plain Papad 200 gms
These round wafers, also known as pappadums, consist of only urad flour. They
are rolled paper-thin, and dried out in the sun. In North India, papads are
flame-roasted by placing it 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 other 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. 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.