https://indianpedia.org/index.php?action=history&feed=atom&title=Amritsari_papadAmritsari papad - Revision history2026-07-31T11:12:26ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Amritsari_papad&diff=85870&oldid=prev>Shruti14 at 16:14, 3 May 20212021-05-03T16:14:04Z<p></p>
<p><b>New page</b></p><div>[[File:Amritsari Papparh.jpeg|thumb|Amritsari Papar Vadian]]<br />
'''Amritsari''' '''Papad''' or '''papar''' is a variety of the [[papadum|papad]] snack <ref>{{Cite web|title = Papad - NDTV Food|url = http://food.ndtv.com/ingredient/papad-701140?desktop=true|website = food.ndtv.com|access-date = 2016-02-03}}</ref> specific to the north Indian state of [[Punjab, India|Punjab]] and the surrounding region, and even more specific to the city of [[Amritsar]]. Amritsari papad is famous throughout India, and is also exported abroad.<br />
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Like papad elsewhere in India, Amritsari papad is made from seasoned dough, usually of hulled [[Vigna mungo|urad daal]] flour, seasoned liberally with salt, black pepper, heeng ([[asafoetida]]), cumin, coriander, [[pomegranate]] seeds, and sometimes [[garlic]]. The proportions are highly variable, leading to a large variety in taste and pungency. The dough is rolled into wafer thin discs the size of a small plate, and sun-dried to prepare raw papad. Flours from other sources such as [[lentils]], [[chickpeas]], [[rice]], [[tapioca]] or [[potato]], are sometimes used. Dried papad will keep for several months without refrigeration. Although now done by machines, papad was traditionally rolled out by hand, requiring a fair amount of force because of the dryness of the dough—indeed, In Hindi and Punjabi, "papad belna" (rolling out papad) is still a metaphor for any laborious or arduous task.<br />
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Papad is prepared by roasting in an oven or on an open flame, and because it is so thin and dry, takes but a fraction of a minute to be done. In Punjab, it is typically served as an accompaniment to a meal after roasting in an oven or on an open flame, but elsewhere in India it is also eaten as an appetizer or snack, with toppings such as chopped onions, carrots, [[chutney]] or other dips and condiments. Papad is a low calorie food but has a high sodium content.<ref>{{Cite web|title = Nutrition Facts and Analysis for Papad|url = http://nutritiondata.self.com/facts/legumes-and-legume-products/7549/2|website = nutritiondata.self.com|access-date = 2016-02-03}}</ref><br />
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==References==<br />
{{Reflist}}<br />
{{Indian dishes}}<br />
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[[Category:Indian snack foods]]<br />
[[Category:Indian breads]]<br />
[[Category:Pakistani cuisine]]</div>>Shruti14