Most Indian meals also include Papads either as part of the meal or as something to wrap up the meal with. Papads are also served as starters with alchoholic and non-alchoholic beverages. What makes Papad so popular is that they are light, tasty crisp and versatile. There is a mind boggling variety of papads available today in various sizes, flavours and tastes. Right from the tiny bite-size cocktail papads to the large, spicy almost plate-size Rajasthani & Amritsari papads and several others like South Indian Appalams to the Sindhi Moong Dal papads. Papads when served with drinks or food can be roasted or fried and served by themselves or with toppings of finely chopped onion tomato, green chillie and coriander or sprinkled with dry spices like chillie powder and chat maasala. Papads also taste great when dipped in chutni, pickle or dip. People in different parts of the country have their own special way of relishing papads. South Indians love their curd rice with pickle and papad, while Sindhi's love papads with khichadi and dahi. In the olden most Sindhi homes had a dabba full of roasted papads from which the family would pick up papads even to go with a glass of water. In some parts of the country, papad is also used as key ingredients in vegetable curry. I have also heard of people making bhel out of crushed, roasted papad.
So this weekend, let your creative juices flow and in the cool weather make your own variation with papad and enjoy!!
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