Saturday, July 30, 2016

Jackfruit Papad.

Huna huna Tallele (deep fried) ….. Ghare Happolu / Ponsa Happolu / Halasina Hannu Happala / Jackfruit Papad …. Yumz. …. A heavenly treat when its pouring heavily ……

Happolu, papadum, papar, papad are all names from different regions for the same item. Papad is a thin, crisp, round shaped food typically based on a seasoned dough rolled and sun-dried, stored and used later on by deep frying in oil or roasting on gas burner. Nowadays its also made in microwave ovens though the results are not the same.

In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes. These are usually made from Urad dal flour by adding spices etc. Flours made from other sources such as lentils, chickpeas, rice, tapioca, nachani, sabudana, tomato, palak, sweet potato, potato are also used in making of papads. Actually the list of items used are endless. Papads / Papadums are typically served as an accompaniment to a full meal in India. These are a must during ceremonies, functions, weddings or any other occasions. 

Flavoured papads such as those made using jackfruit or any other vegetable or fruits are sometimes served along with as an appetizer or as a snack item. These are now easily available in the market and one hardly does them at home now in metro cities. Though in villages and my native place they are still prepared. We too used to prepare them in childhood. 

After coming over to Mumbai, lack of space and proper sunlight has stopped me from doing the same and I purchase it from stores. Who knows one day I may venture into preparing these too. These are the one’s I brought from Mangalore during my recent visit. I just deep fried them and served them as snack as it was pouring / raining heavily and there was nothing much to do. So sat and enjoyed these with a TV serial.

No comments:

Post a Comment