The same thin, crackling lentil wafer as our Plain Papadam, but made from a dough studded with cumin seeds and cracked black pepper. Fried until light and blistered, it brings a warm, gently peppery bite that wakes up the palate before the rest of the meal. Perfect with a sweet mango chutney to balance the spice.
A dish with a story
Spiced papads, flavoured with cumin, pepper or chilli, are as old as the plain version itself.
Rajasthan and Punjab are known for their generously peppered papads, often eaten with every meal.
The spiced papadam is now a restaurant favourite for those who want a little heat from the very first bite.
Nobody has kept count of how many papads India eats each day — but it’s safe to say it’s a lot.
Frequently asked questions
How spicy is it?+
Mildly: it has a warm pepper and cumin flavour rather than real chilli heat.
Is it vegetarian?+
Yes, it is made from lentil flour and spices, and is suitable for vegans too.
What’s the difference with the Plain Papadam?+
Only the seasoning: this one has cumin seeds and black pepper in the dough.
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