his Punjabi style papad is made with moong dal flour, urad dal flour and a double portion of black pepper. The result is an earthy, spicy and crisp lentil wafer. Also known as poppadums, they are most often enjoyed alongside the meal. They can also be great appetizers when paired with tamarind chutney and coriander chutney.
These lentil wafers can be roasted on an open flame, deep fried in oil or zapped in the microwave (use the highest setting).
A recipe for Papad Bhujia sandwiches provided on back of pack.
Spice Level: Medium-Spicy