Papad and poppadoms
In Indian restaurants they arrive with a tray of chutneys before the meal; at home they simply belong next to dal and rice. Papad, also called poppadom, pappadam or appalam, is a paper-thin… 5 Products
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Papad and poppadoms
In Indian restaurants they arrive with a tray of chutneys before the meal; at home they simply belong next to dal and rice. Papad, also called poppadom, pappadam or appalam, is a paper-thin dried disc usually made from urid lentil flour and seasoned with black pepper, cumin or chilli. Heat is what transforms it, puffing it up into something light and shatteringly crisp.
We stock the much-loved Lijjat range in masala hot, jeera, garlic and green chilli flavours, along with the plain Madras urid papad. Uncooked, they keep for a long time in the cupboard, which is handy when guests turn up unannounced. To learn more about the lentil they're made from, see our urad dal page.
Papad is part of every thali, and it's lovely crumbled over raita or turned into masala papad with chopped onion and tomato. For something sharp and spicy on the side, browse our achar and pickles. More crunchy things live in snacks and biscuits.
Three ways to cook papad
- Over a flame: hold it with tongs directly over a gas flame, turning constantly until the whole disc has blistered, about 15–20 seconds.
- In the microwave: lay one on a plate and cook on full power for 30–60 seconds. No oil needed, and perfect if you have an electric hob.
- Deep-fried: slide it into oil at 180 °C for just 3–5 seconds and drain. This gives the biggest, airiest result.
Cook papad just before serving, as it soaks up moisture from the air quickly. For masala papad, top it with finely chopped onion, tomato and coriander, a pinch of chaat masala and a few strands of sev. It goes beautifully with masoor dal and rice.
Frequently asked questions
Do you have to cook papad before eating it?
Yes. Straight from the pack papad is hard and leathery; it only turns crisp once it has been roasted, microwaved or briefly fried. Depending on the method that takes a few seconds to a minute, and it's best eaten straight away.
What is papad made from?
Most papad is made from urid lentil flour, though some versions use rice, gram flour or potato. It is seasoned with salt, black pepper, cumin, garlic or chilli. The exact ingredients are listed on each pack, so check if you're cooking for someone with allergies.
How many poppadoms should I allow per person?
As a side with dal, rice or a thali, one or two per person is usually plenty. If you're serving them as a starter with chutneys, allow a few more. Uncooked papad keeps for ages, so it's easy to cook just what you need.
Can I make papad without a gas hob?
Absolutely. In the microwave a papad takes 30 to 60 seconds and crisps up without any oil. You can also toast it in a hot, dry frying pan, pressing it down with a spatula, or fry it briefly in hot oil.