Papad ki Saag-Bhaaji: Difference between revisions
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[[File:Amritsari Papparh.jpeg|thumb|Amritsari Papar Warian]] |
[[File:Amritsari Papparh.jpeg|thumb|Amritsari Papar Warian]] |
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'''Amritsari''' '''Papar''' or '''papad''' is a thin, crisp, disc-shaped food made from seasoned dough, usually of peeled [[Vigna mungo|black gram]] flour (urad flour). The Dough is rolled into a disc shape, and sun-dried to prepare raw papar. |
'''Amritsari''' '''Papar''' or '''papad''' is a thin, crisp, disc-shaped food made from seasoned dough, usually of peeled [[Vigna mungo|black gram]] flour (urad flour). The Dough is rolled into a disc shape, and sun-dried to prepare raw papar.<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> Flours from other sources such as [[lentils]], [[chickpeas]], [[rice]], [[tapioca]] or [[potato]], can be used, but typical Amritsari papar are made from urad dal, black pepper, and sometimes [[pomegranate]]. |
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[[File:A typical Amritsar Warrhi.jpeg|left|thumb|Amritsari Warri]] |
[[File:A typical Amritsar Warrhi.jpeg|left|thumb|Amritsari Warri]] |
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Papar are typically served as an accompaniment to a meal after roasting in then oven or on a coal fire, in India, Pakistan and Sri Lanka; or as an [[appetizer]] or [[snack]], with toppings such as chopped [[onion]]s, [[carrot]]s, [[chutney]] or other dips and [[condiment]]s in parts of India. Papar is a low calorie value 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> |
Papar are typically served as an accompaniment to a meal after roasting in then oven or on a coal fire, in India, Pakistan and Sri Lanka; or as an [[appetizer]] or [[snack]], with toppings such as chopped [[onion]]s, [[carrot]]s, [[chutney]] or other dips and [[condiment]]s in parts of India. Papar is a low calorie value 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> |
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'''Amritsari Warian''' is also made similarly from dough prepared from mixture of urad dal ground to paste from hing, black pepper, red chili, coriander seeds, salt, cumin seeds etc. Paste is poured on sheets and spread for sun-drying in half round |
'''Amritsari Warian''' is also made similarly from dough prepared from mixture of urad dal ground to paste from hing, black pepper, red chili, coriander seeds, salt, cumin seeds etc. Paste is poured on sheets and spread for sun-drying in half round 5 cm balls. |
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Warian which have been dried but not precooked are used in curries and vegetable dishes. These give the recipes a typical chili taste. |
Warian which have been dried but not precooked are used in curries and vegetable dishes. These give the recipes a typical chili taste. |
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Traditional papar makers of Amritsar were concentrated earlier in a typical market known as Bazar Papparan near the Golden Temple. After the implementation of Galiara, a beautification project around the Golden Temple surroundings, these papar makers are spread out in the surrounding area, but their products are well received by travelers, and are exported. |
Traditional papar makers of Amritsar were concentrated earlier in a typical market known as Bazar Papparan near the Golden Temple. After the implementation of Galiara, a beautification project around the Golden Temple surroundings, these papar makers are spread out in the surrounding area, but their products are well received by travelers, and are exported. |
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==References== |
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{{Reflist}} |
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[[Category:Indian snack foods]] |
[[Category:Indian snack foods]] |
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Revision as of 05:46, 4 February 2016
Amritsari Papar or papad is a thin, crisp, disc-shaped food made from seasoned dough, usually of peeled black gram flour (urad flour). The Dough is rolled into a disc shape, and sun-dried to prepare raw papar.[1] Flours from other sources such as lentils, chickpeas, rice, tapioca or potato, can be used, but typical Amritsari papar are made from urad dal, black pepper, and sometimes pomegranate.
Papar are typically served as an accompaniment to a meal after roasting in then oven or on a coal fire, in India, Pakistan and Sri Lanka; or as an appetizer or snack, with toppings such as chopped onions, carrots, chutney or other dips and condiments in parts of India. Papar is a low calorie value food but has a high sodium content.[2]
Amritsari Warian is also made similarly from dough prepared from mixture of urad dal ground to paste from hing, black pepper, red chili, coriander seeds, salt, cumin seeds etc. Paste is poured on sheets and spread for sun-drying in half round 5 cm balls.
Warian which have been dried but not precooked are used in curries and vegetable dishes. These give the recipes a typical chili taste. Traditional papar makers of Amritsar were concentrated earlier in a typical market known as Bazar Papparan near the Golden Temple. After the implementation of Galiara, a beautification project around the Golden Temple surroundings, these papar makers are spread out in the surrounding area, but their products are well received by travelers, and are exported.
References
- ^ "Papad - NDTV Food". food.ndtv.com. Retrieved 2016-02-03.
- ^ "Nutrition Facts and Analysis for Papad". nutritiondata.self.com. Retrieved 2016-02-03.