Papad, or papadam as some call it, is like the superhero of Indian snacks. These thin, crispy, and often spicy discs come in all sorts of flavours and can be fried, roasted, or even microwaved - it's your call. You will find them in almost every Indian meal, either as an appetiser or just a quick munch. They are not just tasty, but they are a part of Indian traditions and festivals, often prepared at home. Most of us have grown up seeing our grandmothers preparing papads. Now, tell us, have you ever wondered how papads are made in factories? Read on.
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In a video circulating on Instagram, we step into a papad factory. It all kicks off with a chunky sheet of papad dough, probably whipped up from goodies like lentil flour, chickpea flour, rice flour, or even potatoes. Some even add a bunch of spices and flavors into the mix, to make things pop. Now, here's where the magic happens. The dough needs just the right amount of water to get its groove on. Next up, the thick dough sheet takes a spin through a machine. It gets squished just enough to become these thinner sheets that are oh-so-crispy. To ensure uniformity, the now-thin layer of dough is machine-cut using a rolling pin with circular patterns. This way, every papad ends up the same size and shape - no papad jealousy here!
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Now, the little round papads are taken to dry. In traditional setups, they soak up the sun's warm rays to get all nice and crispy. But in factories, they roll through fancy conveyor belt systems with high-tech drying chambers for that same crispy perfection. Once they are crispy enough to pass the test, the papads are ready to hit the packaging line. They get sorted, packed, and sealed, and they're good to go - straight to your plate, ready to be devoured!
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