Garlic Papads Lijjat
These round wafers, also known as pappadums, consist of savory garlic and urad flour. They are rolled paper-thin, and dried out in the sun. In North India, papads are flame-roasted by placing it on a metal rack, a few inches above a burner. Once exposed to the heat, they will expand. Move the papad around quickly and evenly so it won't burn. Repeat to other side. In the South, they are deep fried in oil. Once in hot oil, they will expand and sizzle. Remove with tongs and place on paper towel to remove excess oil. Papads are served as an appetizer with coriander chutney, or served as an accompaniment to biryanis, pulaos and curries. A staple in every indian's home.
Ingredients : Urid Flour, Asafoetida (seasoning), Garlic Powder, Salt, Sodium Bicarbonate, Vegetable Oil, Other Spices.
For best results, heat Lijjat Garlic Papads under a hot Grill for a few seconds either side until the Papad bubbles up.
Garlic Papds can also be deep fried or microwaved.
Пападам с чесън 200г
Съдържание: Брашно от леща, Чесън, Сол, Набухватели, Натриев Бикарбонат, Ядивна Растителна Мазнина, Зелено Чили, Други подправки; 100% Вегетарианско; Инструкции:
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