Made with boiled and mashed potatoes and salt, these thin discs are famous across Punjab, Delhi and Uttar Pradesh.Aloo ka papad is also a popular snack served during Holi.
A simple yet delightful treat from the Hills. Shakuli is a popular papad of Himachal Pradesh, and is a common accompaniment with a typical Himachali Thali. A paper thin fried delight made of refined flour and salt. It is so light that we bet you can't stop at one.
If you love the hot and pungent notes of black pepper, then the Kali Mirch Papad will be the perfect crispy treat for you. It is best to use it to make the Punjabi Masala Papad topped with onion, chillies, tomatoes and chaat masala!
Made with goodness of bajra flour and salt, this is a popular crunchy delight of Gujarat.
A famous Maharashtrian delight, Nachni Papad or Nagli Papad is made with goodness of ragi flour. The rich brown colour and a slightly more course texture of the this papad distinguishes it from the others.
A dal papad with the pungent flavor of garlic. One bite into this crunchy goodnesss and you can't stop munching. Popular across Gujarat, Maharastra and Madhya Pradesh, garlic papad comes along with a hint of spices.
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Traditionally prepared in South Indian homes, this is a common accompaniment with rice, sambar and pickles. It is made with rice and salt and people also add soaked sabudana perals and some masala into the batter.
In Gujarat, rice papads are known as Khichiya Papads. The papad is often enjoyed with curries or just by itself with heaps of ghee.
"Tiny white sabudana or rapioca pearls are used across the country. This papad is especially enjoyed during festive occasions and fasts like the Navratris. "
"Tiny white sabudana or rapioca pearls are used across the country. This papad is especially enjoyed during festive occasions and fasts like the Navratris. "
