By Akshara
July 22, 2025
Papad is usually a side item, but it can actually do much more. If you’ve got a pack sitting around, try these slightly unusual ways of putting it to better use.
Roast or fry a few papads and break them into pieces. Top them with onions, tomatoes, potatoes, sev, and a mix of sweet and spicy chutneys.
Take a roasted or moistened papad, place a spicy potato or paneer filling inside, roll it up like a spring roll, and shallow-fry it. Slice and serve with chutney.
In some regions, papad is simmered in a yoghurt-based gravy with spices like mustard seeds, hing, and turmeric. Serve it with hot rice or roti.
Crumble roasted papad and use it as a topping over dry sabzis like bhindi, aloo or baingan. It adds crunch right at the end and makes even plain food more fun to eat.