Know what’s on your plate
Papad
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 371 kcal —
- Protein 26 g 51%
- Carbohydrate 41 g 15%
- Fat 3.3 g 4%
- Saturated fat 1.1 g 5%
- Fibre 19 g 66%
- Sugars 0 g —
- Sodium 1745 mg 76%
- Cholesterol 4 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 13 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.05 mg 0%
- Vitamin K 0.4 µg 0%
- Thiamin (B1) 0.28 mg 23%
- Riboflavin (B2) 0.26 mg 20%
- Niacin (B3) 1.5 mg 9%
- Pantothenic acid (B5) 0.92 mg 18%
- Vitamin B6 0.29 mg 17%
- Folate (B9) 219 µg 55%
- Vitamin B12 0 µg 0%
- Choline 0.4 mg 0%
Minerals
- Calcium 143 mg 11%
- Iron 7.8 mg 43%
- Magnesium 271 mg 65%
- Phosphorus 385 mg 31%
- Potassium 1000 mg 21%
- Zinc 3.4 mg 31%
- Copper 1 mg 111%
- Manganese 1.6 mg 68%
- Selenium 8.3 µg 15%
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Questions about Papad
How do you cook papad without deep-frying it?
Toast it directly over a low gas flame, turning it with tongs, or in a dry frying pan over medium heat. It usually takes about 20–30 seconds per side; take it off as soon as it blisters and turns crisp, before it chars.
How long should you fry papad?
Heat a shallow layer of oil to about 180°C and fry one papad at a time. It puffs and crisps in roughly 5–10 seconds; lift it out with tongs and drain it on kitchen paper.
Can you cook papad in a microwave?
Yes. Put one papad on a microwave-safe plate and heat it on high for about 30–60 seconds, watching as it puffs; add short bursts if it is still soft. The timing varies with the microwave, so stop once it is crisp.
How should you store papad once the packet is open?
Keep uncooked papad in an airtight container in a cool, dry cupboard: moisture makes it lose its crispness and can make it difficult to roast evenly. Once cooked, eat it promptly, as it softens in humid air.
What do you serve with papad?
Serve it alongside dal, rice or a thali, or crumble it over chaat for a crisp contrast. It is also commonly served with chutney, pickle or raita; add wet toppings just before eating so it does not turn soggy.
What is papad made from?
Papad is a thin, dried wafer commonly made from urad dal flour, salt and spices, then roasted or fried until crisp. Recipes may use other pulses or flours, so the ingredients are not identical in every papad.
Is papad the same as pappadam?
The names are often used for the same kind of thin, crisp wafer, though recipes and spellings vary across South Asian cuisines. Check the ingredients if you are choosing between them: one may use a different pulse flour or seasoning.
Source: USDA FoodData Central 168106 · per 100 g · carbohydrate per EU label, fibre excluded
