High quality Amritsari papad.

Amritsari papad are a beloved traditional delicacy from the city of Amritsar in Punjab, India. Known for their bold flavor and irresistible crunch, they are often served as a snack or accompaniment to meals. The process of making these papads is a blend of culinary technique, patience, and regional expertise passed down through generations.

The base ingredient for Amritsari papad is urad dal flour, which is made from black gram lentils. This flour is known for its binding properties and slightly fermented flavor after resting. It gives the papad its characteristic texture and crispiness. To prepare the dough, the urad dal flour is mixed with a variety of spices that give the papad its distinctive Punjabi flavor. Crushed black pepper is a key spice used in generous amounts, imparting sharp bursts of heat in every bite. Cumin seeds add warmth and depth, while red chili powder lends both heat and a vibrant color. A pinch of asafoetida (hing) is often included for its digestive properties and pungent aroma. Salt is added for taste, and papad khar or a small amount of sodium bicarbonate is used to aid in fermentation and to make the papad puff up slightly when cooked.

Water is added gradually to the dry mixture, and it is kneaded into a stiff, elastic dough. This dough requires considerable strength to knead properly, ensuring that all the spices are evenly distributed and that the consistency is smooth and uniform. Once the dough is ready, it is lightly coated with oil and covered to rest. Resting is an important step, as it allows the dough to ferment slightly, which not only enhances flavor but also improves the final texture of the papads. In many households, the dough is left to rest for several hours or even overnight, depending on the ambient temperature and traditional methods.

After the dough has rested, it is divided into small balls. Each ball is carefully rolled out into thin, round discs using a rolling pin. Rolling requires skill, as the papads must be evenly thin to ensure they cook uniformly and become crispy. The surface on which the papads are rolled is often a smooth stone slab or wooden board. Once rolled, additional spices such as more crushed black pepper or chili flakes may be lightly pressed onto the surface of the papads for extra flavor and visual appeal.

The rolled papads are then laid out to dry. Traditionally, this is done in the open under the hot sun. The papads are placed on clean cotton cloths or mats, where they are left to dry for one to two days, depending on the intensity of the sun and the humidity. It is essential that they are flipped occasionally during drying to ensure they dry evenly on both sides. Proper drying is crucial because any remaining moisture can lead to spoilage or fungal growth. Once fully dry, the papads become hard and brittle.

After drying, the papads are collected and stored in airtight containers. They are kept away from moisture and humidity to preserve their crisp texture. When ready to eat, Amritsari papads can be roasted over an open flame or deep-fried in hot oil, depending on personal preference. Roasting gives them a slightly smoky flavor, while frying makes them even more indulgent and crunchy.

In Amritsar, these papads are often enjoyed as part of a meal or served with chutneys, pickles, and masala tea. They are also sold in markets, both fresh and in packaged form, and have become popular across India and internationally due to their intense flavor and artisanal appeal.

The making of Amritsari papad is not just a culinary activity but a cultural tradition, often involving multiple members of the family, especially women, working together to prepare and dry large batches during the summer. It reflects the communal spirit of Indian households and the deep-rooted love for food that defines Punjabi cuisine.