Papad (or Pappadam/Pappadum) are thin, crisp, disc-shaped savory crackers or flatbreads from the Indian subcontinent. The product shown appears to be a fried, seasoned version, likely made from a starch or flour base (such as rice, potato, or lentil flour) and seasoned with spices and whole seeds (like cumin or black pepper).
Key Features
| Category | Key Features |
| Product Type | Thin, crisp savory cracker/side dish. |
| Appearance | Light off-white/pale green color, often translucent, with a slightly irregular, curved shape. |
| Texture | Very light, brittle, and crispy (after frying/roasting). |
| Seasoning | Contains visible black and brown seeds (like cumin or ajwain) and possibly other spices mixed into the dough. |
| Preparation | Eaten after preparation, typically by deep-frying, dry-roasting over a flame, or microwaving until puffy and crisp. |
| Use | Commonly served as an appetizer, a snack, or an accompaniment to a meal (like rice and curry). |
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