papad moong dal

Amritsari papad is a traditional dish that’s made with seasoned dough made of hulled urad daal flour and liberally seasoning it with salt, black pepper, heeng (asafoetida), cumin, coriander seeds, pomegranate seeds and sometimes garlic. Due to the highly variable proportions used in its preparation, each papad differs in taste and pungency.

Finally the dough is rolled into wafer-sized discs before being baked for added crunchy bite.
Raw papad is made by drying thin discs the size of a small plate in the sun to create raw papad. Other sources of flours, such as lentils, chickpeas, rice, tapioca or potato can also be used for this purpose. Once dried and stored properly in an airtight container for several months without refrigeration, papad can remain fresh for months at a time.

Papad is prepared by roasting over an open flame or in an oven, taking only a fraction of a minute to complete preparation. In Punjab, it’s usually served as part of the meal after being cooked in either manner; however, elsewhere in India papad can also be enjoyed as an appetizer or snack.