Jyoti Naik, President, Shri Mahila Griha Udyog Lijjat Papad explains how the system works. The entire cycle starts with a simple recruitment process. Any woman who pledges to adopt the institution's values and who has respect for quality can become a member and co-owner of the organisation. " Papad is good appetizer and digestive. " Roasted or grilled papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal. " Moderate intake is fine, but do not over do it. Papads can be fried – deeply unhealthy – or roasted – still unhealthy! They can be made from rice, flour, potatoes or chickpeas and are mixed with a variety of spices, salt, and oil. An uncontrolled serving of papad can amp your calorie intake and exceed your daily budget. Air sealing it will do. Moisture affects papads for some reason. We store ours in the freezer in a ziploc bag (this prevents humidity from taking its toll). Lasts years without degradation (not sure how many -- certainly 3 or 4+). Besides the retail distribution, the product has a great institutional market. Basically, the hotels, restaurants, student hostels, resorts are the frequent buyer of papad. Hence, papad making is a lucrative small-scale opportunity for the new entrepreneurs.

Papad is also known as Papadum. Papad is nothing but the thin Indian wafer, which can be refereed as a cracker or flat bread. Papad is generally made from dried lentils, it can be eaten fried or roasted. There are variety of papad flavors available in the market, that are made to suit the requirement of each and every individual. The basic composition of the papad varies from a number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and different vegetable juices for improving both organoleptic and nutritional characteristics.

Before making any papad, its dough is required to make. That dough contains salt and peanut oil and some flavors to make the special regional papad. Baking soda is also one of the main ingredient for making good papad. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun). Papad can be cooked by deep-frying, roasting over an open flame, toasting or microwaving.

In India,  Papad has a vital place in every meal. It is highly served or accompanied either as a snack, chaat or with main course recipes. Papad is an example of the genius of Indian cuisine. Originally there are two types of Papad – North Indian papad and South Indian papad. They come into different sizes and textures such as mini papad, big papads, roasted papad, khakra and many more.

Papads of various brands are easily available in the market. One of the most famous market brand is Lijjat. You can get variety of tasty and flavorful Lijjat papads with different shapes and sizes. Always check that they are dry and not stuck with each other.