Papad is a roasted or deep-fried crunchy lentil appetizer/wafer that is a staple of munchies in Indian restaurants. (I always take glee in the general unsuccessful attempts (mine included) to describe dishes like papad.)


1 papad
1 cup vegetable oil


Step 1
Buy any flavored papad from an Asian Indian grocery store. The most basic is the urad dal flavor. Others include black pepper, garlic, red chile, etc.

Step 2
Heat oil in a pan on medium heat. After 7 to 8 minutes, add papad. Be ready with a pair of tongs. Immediately the papad will change color to a bright hue. Flip it and take it out before it turns dark.

Step 3
If you want to avoid deep-frying, you can try roasting papad directly on the flame of stove. Hold papad with a pair of tongs over the flame. Flip and turn around constantly in order to avoid burn marks. Once the color turns to bright yellow, turn the heat off.

Step 4
It's best to make papad right before serving, as it loses its crunch with time.