It is not required to explain India's passion for papad. Whatever name you like to use, papad, poppadum, happalas, or appalams, they have always been a standard side dish for our meals in most regional cuisines. Any meal can be improved with these wonderfully thin, disc-shaped sundried wafers. They can be made from a variety of pulses and flours, such as rice, ragi, or millet, and come in both spiced and unspiced varieties. A number of ingredients, including onions, tomatoes, chilies, chaat masala, and fresh coriander leaves, are combined and used as a topping for papad in the popular Indian snack known as Punjabi Masala Papad. It is also used in various cuisines to prepare a curry, such as the well-known Rajasthani Papad ki Sabzi.

Papads were traditionally prepared at home by the women of the household, who would gather to slice, peel, and sun-dry these crispy treats as part of a ritual. Although it might appear simple, the correct proportions of various combinations is important and it must be rolled as thinly as possible to obtain the ideal thin texture. They are then carefully stored in airtight containers after drying them in the sun. They can be fried or roasted right before serving. The most popular papads are those cooked with urad dal or moong dal, although there are many more variations as well.

Here are 10 delicious varieties of papad for you to try

Aloo ka Papad
These thin discs, which are well-known throughout Punjab, Delhi, and Uttar Pradesh, are made from mashed and boiled potatoes and salt. Another well-liked snack served during Holi is aloo ka papad.

Moong Dal Papad
These papads are prepared by using split skinless moong dal & split skinless urad dal. Other ingredients required are hing, salt, black peppercorns and oil. ¾ cup water is added in a non-stick pan, to which papad khar, salt and asafoetida, are added and brought to a boil. After letting it cool down, green gram flour, black gram flour and coarsely crushed peppercorns are mixed in a bowl and kneaded by adding papad khar water and oil to a stiff dough. In the next step, some more oil is added and pounded for 6-8 minutes. After stretching the dough with hands, it is divided into equal portions, covered with a muslin cloth and set aside for 2-3 hours. The portions are rolled out into thin papads by dusting them with some black gram flour and are spread on a sheet and sundried by turning sides for 2 days. They can then be roasted and served. To minimise your efforts in making moong dal papad, you can simply order it from Indore Online or just by clicking on the link- Indore famous Moong Dal Papad.

Kali Mirch Papad
The Kali Mirch Papad would be the ideal crispy delight for you if you enjoy the spiciness and pungent taste of black pepper. The Punjabi Masala Papad with tomato, onion, and chaat masala on top is the dish that is cooked with it!

Bajra Papad
Gujarati people love this crunchy treat, which is made from healthy bajra flour and salt.

Nachni Papad
The goodness of ragi flour is used to make Nachni Papad, or Nagli Papad, a well-known Maharashtrian treat. This papad stands out from the others because of its dark brown colour and somewhat more coarse texture.

Garlic Papad
A dal papad with a strong garlic flavour. Once you take a piece of this crunchy delight, you won't be able to put it down. Garlic papad is a common dish in Gujarat, Maharastra, and Madhya Pradesh. It also has a spicy flavour.

South Indian Rice Papad
This is a traditional South Indian dish that is frequently served with rice, sambar, and pickles. The batter is prepared with rice, salt, and additional ingredients like soaking sabudana pearls and some masala.

Khichiya Papad
Rice papads are referred to as Khichiya Papads in Gujarat. Papad is frequently eaten with curries or by itself with copious amounts of ghee.

Hing Papad
One of the variations of the country's western belt is the Hing Papad. It is a treat when eaten with plain dal and rice because of its distinctive flavour and scent.

Sabudana Papad
Tiny white sabudana or tapioca pearls are used everywhere. Particularly during festive occasions and fasts like the Navratris, people adore this papad.

Summing it up
So, why are you holding on? You can start munching right away now that you have the round up. You can order fresh and authentic papads from Indore Online. Papad varieties they have are Chana Papad, Moong Papad, Indori Sada Papad, Punjabi Masala Papad, and Khatta Mitha Chana Papad. You can also order ready-made Moong Papad atta if you want to make them on your own. Also if you are looking for “indori namkeen near me”, your search ends at www.indore.online. They have a rich collection of a variety of namkeens that are authentic and free of preservatives. You can even order poha online as they offer instant indori poha mix, that you can relish without putting in much time to cook. Their other famous instant mixes are Instant Idli Mix, Instant Upma Mix, Instant Dahi Wada Mix, Instant Khaman Mix, Instant Jalebi Mix and many more. They also offer a variety of unique masalas like Indori Jeeravan Masala, Chai Masala, Doodh Masala and other important masalas. So, just land on the website and place an order for all your favorite foods.