Lijjat Jeera Papad is a brand that sells cumin papadom in England. Papadum is a popular cracker from the Northern Indian subcontinent that is crispy, glossy, and crackling with cumin seeds, hence the name “cumin papadom.” It is available in restaurants with Asian cuisine with different ingredients but the papadum Indian recipe is the most famous and sought after. This recipe is said to complete the meal for without it, the meal is never enough. It is thin and can be served as either a side dish or a standalone snack. The term papadum is derived from the Sanskrit word parpata. And papadum, in its simplest interpretation, is a thin, water-like cake made from flour. It is often called bread or a flatbread but papadum is a flat, crispy flour-based cracker or tortilla chip due to its crisp crunchiness. It can also be prepared by roasting, microwaving, or even toasting. It is circular and is normally made with a simple mixture of flour, water, and a little bit of cooking oil or any cooking agent at all. The traditional base for making papadum is lentil flour. Chickpea flour is also a base that can substitute lentil. Anything can even work, depending on whatever the person prefers. Even urid flour can be used and it brings a nuttier and richer flavour to the papadum. Any type of flour can work, and even various rice and potatoes can be used. In India, the country where it is known, papadums are considered to be a symbol of women’s empowerment. Businesses run by females are known for producing these flatbreads as well as other snacks such as pickled food. Papadum is also a known name used for some Indian restaurants in Western countries. Papadum Ingredients 4 cups lentil flour, or lentils grounded into flour using a grain grinder 1 tsp cracked black pepper 1 tsp of ½ ground and ½ whole cumin seeds ½ tsp salt ¼ cup water Vegetable oil or any preferred cooking agent Instructions In a large bowl, mix the flour, black pepper, cumin, and salt. Add the water and knead the dough by hand until it is smooth. Depending on the flour, you may or may not add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky. Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about ¼ inch thick on a light oil surface. Place on lightly oiled cookie sheets. Place the papadums in the preheated oven to about 200 F. Store in an airtight container until ready to serve. A. Fry in a non-stick skillet in a small amount of oil until they are crispy but do not let them brown. You can preferably dry fry them. Serve while warm.