What Is Papadum? Easy Recipe and Tips for Making Perfect Indian Crackers

Papadum is a very thin, North Indian flatbread with a satisfying shatter that’s fully dried before getting a quick dunk in hot oil until blistered and golden. It is served as side dish or a standalone snack; Indian restaurants will often bring them out as an appetizer with an array of chutneys for dipping.

Derived from the Sanskrit word parpaṭa (पर्पट), papadum is, in its simplest interpretation, a thin, wafer-like cake made from flour. Nowadays, it’s known as a widely available snack food.

The main ingredients of classic papadum are:

• Black gram (also known as urad flour or chickpea flour)
• Water
• Salt
• Whole cumin seeds

Other spices like black pepper, garlic powder, and occasionally ground chilies can be added for a more pronounced flavor. Rice flour is also sometimes added to the black gram to give the cracker a more delicate texture, but not always.

Papadum recipes, like most Indian recipes, vary by region and household. They have been known to be made with lentil flour; green gram flour in places like Bikaner, a city in the northern Indian state of Rajasthan; and even potato, like those found in Varanasi in Uttar Pradesh—made with a spiced mashed potato mixture, spread very thin, and dried before frying, like a larger conventional potato chip.

Dried papadum can be cooked by several different methods. Each approach yields a slightly different texture.

• Deep frying, for the crispiest results found in the recipe below.
• Toasting in a toaster oven. In the toaster oven, toast on medium, or until nicely browned and crisp.
• In a microwave. If using a microwave, cook for about 2 minutes, or until crisp. (Keep a close eye on it, since microwaves vary!)

Papadum is a gluten-free alternative for roti or naan because it is usually made with flour from legumes like lentils or chickpeas, though not a true substitute since texturally it is far from bread-like. Though papadum is usually fried in peanut oil, chickpea flour is high in fiber, iron, and protein, and healthier versions are easily achieved by toasting or cooking in the oven.

These versatile thin rounds are just as good on their own as they are with condiments like mango chutney. They can be enjoyed before a meal or alongside any favorite dish.