These fun crispy crunchy lentil wafers are known as pappadum/papad in India. This item is the mini versions of regular papads found in most Indian restaurants. They are made with black gram (urad dal) black pepper soda bicarbonate asafoetida and oil. They should be deep fried for the crispiest texture.
Once fried they store very well in an airtight container for several days.
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