Papad is a crispy delicacy that is completely addicting and serves as a delicious side snack with Indian cuisine. It is a delectable delicacy that goes well with every Indian dinner since it is frequently prepared with wholesome meals, rice and several other food items. Here are some different types of papads you need to spice up your meals.
The white, bubbly Sabudana papad is made with sabudana or tapioca pearls. On special occasions or even during periods of fasting such as Navaratri, many people eat this papad. Typically, sabudana papad contains no spices. It will rapidly fill your stomach and make you feel satisfied.
Kali Mirch Papad
It's interesting that Kali Mirch papad is frequently provided as a complementary starter at Indian restaurants in the Middle East. This basic papad is still people's favourite. This black pepper papad strikes your taste just perfectly with the perfect amount of spice.
Garlic may have a unique, strong flavour and aroma that most people equally love or dislike. And if you enjoy garlic and are aware of how much better everything savoury tastes when served with garlic, it's probably time to try garlic papad. In this papad, dal is the main component by far.
Hing has a unique flavour and scent and even basic dal and rice can taste incredibly tasty when served with hing papad. The western part of the country has widespread popularity for hing papad.
There is no need to introduce the rice papad to any South Indian. For North Indians, it's a surprising treat. Generally, this papad is made throughout India. Salt and rice are used to make this. It has a lot of addictive qualities but no heat. If you serve it with sambhar, rasam, or dal rice.