Papad Parathas

Papads or Poppadums are a favourite Indian meal accompaniment - and are eaten either before meals as an appetizer, or with meals (especially with rice) as a savoury spicy side or even after meals as a sort of a mouth-cleaner and mouth freshener, which is what the original purpose was.



In many parts of India and in many families (including mine!), papad eating is almost an obsession and a must-have with every meal. Papads come in almost as many varieties as there are spices - plus the variations on dough, thickness and amount of moisture remaining.



And they can be preapred in various ways - fried or roasted or even boiled and put into a gravy - and just plain or with any number of toppings - oil, ghee, onions, chilli, cumin, coriander leaves, lemon juice and so on.



Here is a rather unconventional papad based recipe. We had these Parathas with a spicy pinepapple salsa (recipe in the next post).My husband is a big papad fan, and was absolutely thrilled by the recipe.