.]]The papadum (for alternative names see box) is a thin South Asian wafer, sometimes described as a cracker or flatbread. An important part of Sindhi cuisine, recipes vary from region to region and family to family, but typically it is made from lentil, chickpea, black gram or rice flour. In North India, the lentil variety is more popular and is usually called 'papad'. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as, for example, chili, cumin, garlic or black pepper. Sometimes baking soda is also added. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture. Papadums are typically served as an accompaniment to a meal in South India or at the end of it in North India. It is also eaten as an appetizer or a snack and can be eaten topped with variou

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