Papadam

Papadam (wanda kuma aka rubuta poppadom, a tsakanin sauran bambance-bambancen), kuma aka sani da papad, abun ciye-ciye ne wanda ya samo asali a cikin yankin Indiya . Kullun garin baƙar fata gram ɗin wake ko dai a soya sosai ko kuma a dafa shi da busasshiyar zafi (an juye a kan wuta a buɗe) har sai ya yi laushi. Ana kuma amfani da sauran fulawa da aka yi da lentil, kaji, shinkafa, tapioca, gero ko kuma dankalin turawa . Papadam yawanci ana hidima ne a matsayin abin rakiyar abinci a kasar Indiya, Pakistan, Bangladesh, Nepal, Sri Lanka da Caribbean ko kuma azaman appetizer, sau da yawa tare da tsoma kamar chutneys, ko toppings kamar yankakken albasa da barkono barkono, ko kuma yana iya yiwuwa. a yi amfani da shi azaman sashi a cikin curries .

 Etymology 
Papadam kalmar lamuni ce daga Tamil  pappaṭam,   sannan kuma ana iya samo shi daga Sanskrit  parpaṭa, ma'ana fataccen fayafai da aka bayyana a farkon littattafan Jain da na Buddha.   Ana san Papad da sunaye da yawa a cikin harsuna daban-daban na Indiya, misali  pāpaṛ in Hindi ;  appaḍaṁ in Telugu ;  appaḷam ko  pappaṭam in Tamil ;  happaḷa in Kannada ;  papaḍam in Sinhala ;  pappaṭam in Malayalam ;  pāpaḍ in Marathi ;   pāpaṛ in Punjabi ;  pāpaḍ in Gujarati ;  pāmpaḍa in Odia ; da  pāpaḍ in Assamese .[ <span title="This claim needs references to reliable sources. (August 2017)">abubuwan da ake bukata</span> ]

 Bambance-bambancen yanki 
alt=|thumb|225x225px| Jackfruit papadam daga Bengaluru
alt=|thumb| Ana siyar da nau'ikan papad daban-daban a shaguna.
Girke-girke Papad ya bambanta daga yanki zuwa yanki kuma daga gida zuwa gida. Ana yin su da yawa daga gari ko manna da aka samu daga lentil, chickpeas, black gram, shinkafa, ko dankali. 

Ana zuba gishiri da man gyada don yin kullu, ana iya dandana da kayan yaji kamar su chili, cumin, tafarnuwa, ko barkono baƙar fata . Wani lokaci, ana ƙara yin burodin soda ko lemun tsami . Ana siffa kullun zuwa sirara, biredi mai zagaye, busasshe (a al'adance a cikin rana  ), kuma ana iya dafa shi ta hanyar soya mai zurfi, gasa a kan wuta mai buɗewa, toasting, ko microwaving, ya danganta da nau'in da ake so.

A yawancin gidajen cin abinci na Indiya a duniya, ana ba da su azaman appetizer tare da dips, wanda sau da yawa ya haɗa da mango chutney, lemun tsami pickle, albasa chutney, da raita .  Masala papad tare da sev, albasa, tumatir da ganyen coriander na ɗaya daga cikin mashahuran abincin Indiya.

 Sinadaran da shirye-shirye 
Papadam za a iya shirya daga daban-daban sinadaran da kuma hanyoyin. Shahararren girke-girke yana amfani da garin gari daga gram ɗin baƙar fata mai tsaga  gauraye da barkono baƙi, gishiri, ɗan ƙaramin man kayan lambu da alkali mai nau'in abinci, sannan a kwaɗa cakuda. Sai a kwaba kullu mai kyau da aka yi da shi, sannan a daka shi sosai sannan a busar da shi a adana shi don a sha. Yana iya ƙunsar shinkafa, jackfruit, sago, da dai sauransu, a matsayin manyan sinadarai.

Fasasshen barkono baƙar fata, jajayen foda, asafoetida, cumin ko tsaba na sesame ana amfani da su azaman kayan ɗanɗano. Ana kuma yin Papadam daga flakes shinkafa, ragi ko doki . 

 Gallery 

 Duba kuma 


 Indian bread – Wide variety of flatbreads and crêpes which are an integral part of Indian cuisine
 Sandige – Fried snack, originating from the Indian subcontinent

 Manazarta