Aman Trivedi
This crunchy snack loved in Delhi, Uttar Pradesh, and Punjab, is prepared using boiled and mashed potatoes. It is most delicious when served with green chutney, rice, and dal.
A South Indian delicacy prepared using rice and salt. It complements sambar-rice, rasam-rice, and dal-rice perfectly.
Known as Nachni papad, it comes from Maharashtra cuisine and is composed of ragi and salt.
Also called Pappad or Pappadam, this traditional South Indian accompaniment is prepared using rice flour.
This special papad is made from split black gram flour, salt, and garlic cloves that have been roasted.
This papad is created by cooking sabudana pearls slowly with sendha namak and black pepper powder, then spreading it on celofin paper and drying it in the sun.
Originating from Punjab, this papad is created using urad flour mixed with black pepper (kali mirch). It is most delicious when eaten with rice and dal.