Schani Papads (Plain Urid) 200g

These round discs, also called pappadum, are made of lentil flour. They are rolled wafer-thin and then dried in the sun. In North India, papads are roasted over an open flame by hanging them on a rack just above the fire. Once exposed to the heat, they expand. Move the papad quickly and evenly so that it does not burn and repeat this on both sides. In the south, deep fry them in oil. Once in the hot oil they start to grow and sizzle. Remove from the oil with clips and place on a paper towel to remove excess oil. Papads are served as an appetiser with coriander chutney or they accompany biryanis, pulaos and curries. Found in every Indian household.