Poppadum in Bangladesh and India called it papar. The papar is usually served before the main course of meals as apatite. Papar as an Indian food, is famous in India, Bangladesh and Nepal. There are many villages in India, where most of the peoples’ profession is making papar. It is available in the market at a very cheap rate. But, if you want to make a large quantity, you may try to do it at home. It can be preserved for a long time.
Its taste is crispy and salted. Basically it’s a side dish. You can serve it with tea as well.
- 2 cup chickpea flour
- 1 tsp pepper
- 1 tsp nigella
- 1 tsp salt
- 1 tsp
- 1 cup oil
Add pepper, salt, cumin powder and nigella with chickpea flour.
- Make a dough mix with water.
- Knead dough until smooth.
- Roll the dough into 2×6 inch.
- Cut the dough into ½ inch sizes.
- Brush oil onto each slice.
- Roll each size into a very thin circle.
- Take it on a baking sheet.
- Bake it for 15-25 min in 160 c until crispy and dry.
- Keep it cool.
- Heat oil in a pan.
- Fry it until brown.
- Serve warm crispy Poppadum.