Papad is an Indian dough made from lentil, bean flour that is fried or boiled until it becomes crispy. Other flours from lentils, chickpeas, rice, tapioca, millet or potatoes are also used.
Papadam is commonly served as a side dish to meals in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean, or as an appetizer, often with sauces such as chutneys or toppings such as chopped onions and chili peppers, or they can be used as an ingredient in curries .
Ingredients: Urid flour (lentil flour) 97%, rice flour 1%, frost 1%, calcium carbonate (E170) 0.10%, coconut oil 0.9%. Allergens: May contain peanuts.
Nutritional value per 100g: energy value 324kcal; fat 0.8g, of which saturated fatty acids 0.4g; carbohydrates 59g, of which sugars 0,4g; protein 20g, salt 2030mg.
Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 6%
Storage: in a cool, dry place.
Net mass: 200g
Country of origin: Indija
The size of the parrot is 15 cm
In the pan:
(1) Heat 2-4 cm of vegetable oil in a pan or use a deep fryer set at 180°C-200°C (To check if the oil is not enough, add a small piece of pappadam to the oil. If it starts bubbling and expands immediately. Then the oil temperature is correct).
(2) Fry each Pappadum separately for 2-3 seconds. It will puff up quickly.
(3) Trim using a spatula. Remove from oil and drain on an absorbent kitchen paper towel, allowing excess oil to drain.
In the microwave oven.
1. Lightly brush both sides of the Pappadam with vegetable oil.
2. Place one pappadam in the microwave and cover it with kitchen paper. 3. cook on power for 30 seconds or until it expands