page_title: Papadum
section_title: Regional variations
hierarchical_section_title: Papadum / Regional variations
caption_attribution_description: English: Rolled spicy papadums India.
context_page_description: A papadum is a thin, crisp, round flatbread from India. It is typically based on a seasoned dough usually made from peeled black gram flour, either fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used.
  Papadums are typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack or meal accompaniment. In certain parts of India, papadums which have been dried, but not cooked, are used in curries and vegetable dishes. Papadums have been a part of the cuisine of the Indian subcontinent for generations and are an intrinsic part of everyday meals.
  Papadums are called appalam in Tamil Nadu, pappadam in Kerala, appadam in Andhra/Telangana, happala in Karnataka, papad in Punjab and Gujarat, and pampada in Odisha. They are mainly made in Punjab, Rajasthan in the north, Maharastra, and Gujarat in the west.
context_section_description: Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram, rice, or potato.
  Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper. Sometimes, baking soda or slaked lime is also added. The dough is shaped into a thin, round flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
  Bikaner is the hub of chickpea and green gram papadam manufacturing. Potato papadam is made in Varanasi. Most sweet- and snack-selling national companies are also involved in this business. In the north, papads made in the city of Amritsar and its surrounds (Amritsari Papar Warian) are especially famous. The Lijjat Papad company (Shri Mahila Griha Udyog Lijjat Papad), headquartered in Mumbai, is a major manufacturer, and is often cited as an exemplar of the women's empowerment movement in India, as it is run entirely by women.
  In most Indian restaurants around the world, they are served as an appetizer with dips, which often include mango chutney, lime pickle, onion chutney, and raita. Masala Papad with sev, onion, tomato, coriander leaves toppings, is one of the best selling appetizers in India.
caption: Jackfruit papadum from Bengaluru
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