Easy cooking Ideas for Singles #57- Papad or Indian Cracker


This Easy cooking Ideas for Singles #55- Papad or Indian Cracker is one of my favorite munchies with my green tea. I have already shared Roasted peanuts https://anecdotesofmylife.wordpress.com/2015/12/23/easy-cooking-ideas-for-singles-30-roasted-peanuts-healthy-and-crunchy/  and roasted lotus seeds https://anecdotesofmylife.wordpress.com/2015/12/13/easy-to-cook-ideas-for-singles-22-lotus-seed-or-makhana-snack/  Say goodbye to off the shelf wafers and snacks loaded with calories; reach out for healthy Indian Papad.

Usually, I eat them plain roasted but when I feel a bit feistier, I make a spicy salad topped on the crispy, crunchy papad. It makes my taste buds tingle with all the flavors, chilies and tangy lemon zest.

As kids, we used to have competitions on who would recite the tongue twister – “Kacha papad, Pakka papad” for the longest time. It used to be hilarious to hear as it used to end up as pacha pakkad!!

IMG_8332Raw Papad

What is papad? It is just a thin Indian wafer, also described as a cracker or flatbread. It is a round, flat, dry cracker made with an assortment of lentils. It is seasoned with many spices, of which black pepper is popular in North India.

Papads are served as an accompaniment to an Indian meal, as a snack with the meal. Many restaurants in India, serve roasted papads as soon as you are seated. This is to keep your appetite alert till you start on the meal.There are basically two kinds of Papad – Large North Indian papads which are fried or roasted and the smaller South Indian appadams or appalams that are only fried.

Papad can be deep-fried, roasting over an open flame, toasting, or microwaving, grilled over coals, depending on the desired taste. They are commonly sold in Indian grocery stores.

My mom used to roast them on a small clay grill, lit by burning charcoal and the smoky, flavor of the papads used to be truly aromatic.

India is famous for its arranged marriages; yes, we still have arranged marriages! While teaching me how to roast a papad, my mom used to relate how a girl was chosen as eligible for marriage. The boy and his family would go to see the girl and ask her to roast a papad. If the papad had lots of black marks she was rejected and if the papad was roasted perfectly she was selected! I used to laugh and tell her that I would never be selected on this criterion. But I have mastered the art of roasting papad, so here goes 🙂



How to roast a perfect papad;

Hold a papad with tongs. Hold it gently just above the flame and keep flipping it fast so that it cooks evenly (takes barely seconds) If you hold it without flipping, it will surely burn and turn black. The roasted papad will be non-greasy with little black spots with a crunchy roasted taste.

Spicy Salad


2 papad

2 medium onions diced very finely

2 medium tomatoes seeded and diced very finely

1/2 deseeded cucumber, chopped finely

1 tablespoon coriander finely chopped

1 teaspoon slivers of ginger

1 green chili finely chopped, optional

1 lemon

1/4 teaspoon salt

1/4 teaspoon black salt

1/2 teaspoon dry roasted cumin seeds powder

1/4 teaspoon black pepper

Pinch red chili


Mix tomatoes, cucumbers, coriander, ginger, and green chili. Drizzle with lemon juice and sprinkle the spice mix on top and mix well.

Take one piece of papad and top it with the tangy salad and serve immediately as the papads will become soggy otherwise and am sure you want your papad to be nice and crunchy.

You can even make stuffed papad rolls…stuffing of your choice. Wet the papad in water, put the stuffing in the center and roll it like a spring roll and stick the edges with a flour paste. Put a clove to seal the folds and fry in hot oil.


Did you like this Easy cooking Ideas for Singles #55- Papad or Indian Cracker?  I will get you another recipe with fried papad like a spring roll.





4 Comments Add yours

  1. Kalpana says:

    That’s a yummy snack! When I first went to Calcutta as a newly wed bride my neighbour invited me for tea and there was ‘papad danga’ served with tea! It was a sweet and tangy tomato salsa type of thing on roasted papad and I’ve been hooked ever since! Your post has revived many such memories :))


  2. Thank u Kalpana…I am intrigued with “papad danga” as u call it 🙂 First time I am hearing about it…let me investigate what it is….we eat papad with Chinese kimchi too :p


    1. Kalpana says:

      Yeah look it up! It’s a delicacy in Bengali homes and weddings too!!:)


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