Poppadom

poppadom (papadam, papadum), papad are Indian circular thin crispbreads often referred to by Indian writers as wafers (in the case of papads ‘lentil wafers’). Poppadoms are usually made of besan flour (chickpea flour). Both poppadom and papad, however, are sometimes made with tapioca, rice, or potato flour. In any case, they are fried in oil until crisp.

Some types are highly spiced. In the north they tend to be seasoned with ‘hot’ spices such as ajowan, pepper, and dried chilli flakes to contrast with the more mildly seasoned food which they accompany. The reverse applies in S. India, where a plainer wafer is preferred, to complement the highly spiced food of that region.