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India
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 them 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 another 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.
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