Papadum
 Fire-toasted papadum | |
| Jeneng liyané | Papad, appadam, papar, pampad, happala, poppadam, poppadom, appalam, pappadam, puppodum, pappadum |
|---|---|
| Panggonan asal | Indian Subcontinent |
| Tlatah utawa praja | Indian subcontinent with region variations |
| Woworan pokok | Flour from Lentils, black gram, chickpeas, potato or rice |
| Variasi | Rice, tapioca (sabudana), or potato papad, masala pappad, garlic pappad, ginger pappad |
 Buku masakan: Papadum  Médhia: Papadum | |
Papadum (uga diarani papad utawa papar ) minangka salah sawijining jinis olahan tradisional arupa roti lapis sing tipis, garing lan bunder saka India. Biasane didhasarake ing adonan bumbu sing biasane digawe saka tepung gram ireng sing dikupas (glepung urad ), digoreng utawa dimasak kanthi panas garing (biasane dibuwang ing geni). Tepung sing digawe saka sumber liyane kayata lentil, kacang, beras, tapioka, millet utawa kentang tartamtu bisa digunakake.
