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Dish

Papadam

Breads, Flatbreads and Savory Pastries

A papadam, also spelled papad, papadum, poppadom, or papar, is a snack that originated in the Indian subcontinent, made from a dough typically based on black gram bean flour, though lentil, chickpea, rice, tapioca, millet, or potato flour are also used. It is either deep-fried or cooked with dry heat by flipping it over an open flame until crunchy, and is typically served as an accompaniment to a meal or as an appetizer in India, Pakistan, Bangladesh, Nepal, Sri Lanka, and the Caribbean, often paired with chutneys or topped with onions and chili peppers. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Classification
Course
Snack or Street Food 1
Origin Region
India 2
Connections

Expresses Tradition

Bread Baking, Food Traditions
Source Papadam (Wikipedia)

In Cuisine

Caribbean Cuisine, Cuisines
Source Papadam (Wikipedia)
Indian Cuisine, Cuisines
Source Papadam (Wikipedia)
Pakistani Cuisine, Cuisines
Source Papadam (Wikipedia)
Sri Lankan Cuisine, Cuisines
Source Papadam (Wikipedia)

Uses Ingredient

Chickpea, Ingredients
Source Papadam (Wikipedia)
Lentil, Ingredients
Source Papadam (Wikipedia)
Potato, Ingredients
Source Papadam (Wikipedia)
Sago, Ingredients
Source Papadam (Wikipedia)
Urad Bean, Ingredients
Source Papadam (Wikipedia)
In the Other Atlases

Originated In

India

Also in Geography Atlas: where this subject originated.

Source Papadam (Wikipedia)
Sources
1. Papadam (Wikipedia)
  • Introduction
    A papadam is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used.
  • Uses Ingredient: Potato, Infobox main_ingredient field: Flour from lentils, black gram, chickpeas, potato, sago, rice
  • Uses Ingredient: Chickpea, Infobox main_ingredient field: Flour from lentils, black gram, chickpeas, potato, sago, rice
  • Uses Ingredient: Lentil, Infobox main_ingredient field: Flour from lentils, black gram, chickpeas, potato, sago, rice
  • Uses Ingredient: Urad Bean, Infobox main_ingredient field: Flour from lentils, black gram, chickpeas, potato, sago, rice
  • Uses Ingredient: Sago, Infobox main_ingredient field: Flour from lentils, black gram, chickpeas, potato, sago, rice
  • Expresses Tradition: Bread Baking, Wikipedia category: Category:Indian breads
  • In Cuisine: Indian Cuisine, Lead section
    served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean
  • In Cuisine: Pakistani Cuisine, Lead section
    served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean
  • In Cuisine: Sri Lankan Cuisine, Lead section
    served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean
  • In Cuisine: Caribbean Cuisine, Lead section
    served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean
View the Source
2. Papadam (Wikidata)
P495 (country of origin): India
Quote, P495 (country of origin): India
India
View the Source
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