Medium Papad Black pepper papad is a thin, crispy Indian flatbread seasoned with black pepper. It’s made primarily from urad dal (black lentil) flour, water, and spices like black pepper, asafoetida, salt, and sometimes cumin seeds. The dough is rolled into thin circles, then dried in the sun, roasted, or fried until crispy. They are incredibly versatile. You can enjoy them as a standalone snack, an appetizer with chutneys and dips, or as an accompaniment to curries, biryanis, and pulaos. They add a delightful crunch and peppery flavor to any meal. Whether roasted over an open flame for a smoky flavor or deep-fried for maximum crispiness, Medium papad is a simple yet satisfying treat.

To make Medium Papad, you’ll need urad dal flour, black pepper, cumin powder, salt, papad khar (an alkaline salt), and oil.[1] First, sift the urad dal flour into a bowl. Add the black pepper, cumin powder, and salt. Separately, dissolve the papad khar in lukewarm water. Gradually add this water to the flour mixture, kneading until a hard dough forms, similar to a poori dough. Grease the dough with a little oil, cover it, and let it rest for 30 minutes.

After resting, divide the dough into small portions and roll each portion into thin, flat circles. You can either deep-fry these in hot oil until crispy or microwave them after lightly coating with oil.[1] Enjoy your homemade black pepper papads! These crispy delights can be enjoyed as a standalone snack or as an accompaniment to a meal.