By Shireen Jamooji
January 8, 2023
From drinking snacks to dinnertime staples, papads are eaten all over the country. And each state has its own take on the crispy creation. Here are some you should know.
Crafted from black gram flour, urad papads are sun-dried to perfection, offering a mild and nutty taste.
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Derived from moong dal, these Bikaneri specialities are known for their light texture and subtle, earthy flavour.
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Infused with a mix of spices, masala papads are topped with a mix of onions, tomato, chilli and coriander for a fresh taste.
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With a bold infusion of garlic, these papads add an earthy kick to your palate.
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Infused with cumin seeds, jeera papads deliver a warm and aromatic taste.
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Also known more commonly as Pappadam, they’re fluffier, thicker and airier than most papad and a staple of the traditional sadya.
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Made from tapioca pearls, sabudana papads are crisp and delicate, offering a unique texture.
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