File:Roasted_Papad_-_Howrah_2013-11-02_4068.jpg · Wikimedia Commons · See Wikimedia Commons
papad
Sign in to saveAlso known as pappadam, poppadom, poppadum, papar, papadum
A papadam, also known as a poppadom, papadom or papadum among other transliterations, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with dips such as chutneys, or toppings like chopped onions and chili peppers.
Key facts
- Food.name
- Papadam
- Food.image
- Roasted Papad - Howrah 2013-11-02 4068.jpg
- Food.caption
- Fire-roasted papadam
- Food.course
- Appetizer or side dish
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 6 products
- Energy
- 263 kcal
- Fat
- 3.9 g
- — of which saturates
- 4.7 g
- Carbohydrates
- 45.4 g
- Fibre
- 11 g
- Protein
- 18.9 g
- Salt
- 4.94 g
via Open Food Facts · ODbL
~3 min read
Encyclopedic overview
7 sectionsContents
- Etymology
- Regional variations
- Ingredients and preparation
- Gallery
- See also
- References
- External links
A papadam, also known as a poppadom, papadom or papadum among other transliterations, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with dips such as chutneys, or toppings like chopped onions and chili peppers.
== Etymology ==
Excerpted from Wikipedia’s “papad” article, available under the CC BY-SA 4.0 licence.