WHAT TO DO WITH LIJJAT PAPAD?

Lijjat papad is a versatile and popular Indian snack.

 The preparation methods you mentioned are all effective ways to get that classic crispy texture. 

Here are a few quick reminders for preparation:

• Roasting/Direct Flame: Ensure even cooking by using tongs to move it quickly over the heat source to prevent burning.
• Frying: Use oil that is hot enough for a quick, even puffing.
• Microwaving: This is often the quickest and healthiest method; typically takes less than a minute. 

It truly is a delicious accompaniment to a variety of Indian dishes!

Lijjat papad offers benefits such as being a low-calorie snack, a good source of plant-based protein and dietary fiber, and a potential aid for digestion. 

It is also gluten-free and can be a heart-friendly option if roasted instead of fried, as roasting minimizes added oils.

Papad can cause side effects due to high sodium content, which may lead to high blood pressure and water retention.

 Excessive consumption can also lead to digestive issues like bloating, constipation, and indigestion. 

Fried papads add unhealthy trans fats and calories, increasing cholesterol and contributing to weight gain, while even roasted papads can create acrylamide when cooked at high temperature.

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Benefits

• Low-calorie: 

  Roasted papad can be a good snack option for those watching their calorie intake. 
• Rich in protein and fiber: 

  The lentil-based ingredients provide protein and dietary fiber, which aid digestion and can help with weight management. 
• Gluten-free: 

  Papad is generally gluten-free, making it suitable for people with gluten intolerance. 
• Digestive aid: 

  It can help stimulate digestive enzymes and promote gut health. 
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• Drawbacks

  • High sodium: 

    Papad contains a significant amount of salt, which can lead to high blood pressure, water retention, and other health issues if consumed in excess.
  • Risk of unhealthy fats: 

    If you deep-fry papad, especially in oil that has been used repeatedly, you increase the risk of consuming trans fats, which are harmful to your heart and overall health.
  • Potential for indigestion: 

    Eating too many papads at once can sometimes lead to indigestion or gastric issue
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  Lijjat papad is primarily made from lentil flours (like urad dal or moong dal), salt, and spices such as pepper and asafoetida, along with sesame oil. 
• The specific ingredients can vary depending on the type of papad, such as plain urad, moong, or a flavored version like garlic papad
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• Core ingredients
  • Lentil flour: Urad dal (black gram) flour is a common base, but moong dal (mung bean) flour is also used.
  • Salt: To provide flavor.
  • Spices: Typically includes black pepper and asafoetida (hing).
  • Papadkhar: An alkaline compound used in papad making.
  • Sesame oil: Used to help bind the dough. 
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  • Risks of papad for heart patients

    • High sodium: 

      Papad is often loaded with salt, which can lead 
    • to high blood pressure and put extra strain
    •  on the heart. 
    • High fat: 

      Fried papads are rich in trans fats,
    •  which increase
    •  bad cholesterol levels and are
    •  dangerous for heart health.
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    •  Even roasted papads can be high in fat depending on how they are prepared. 
    • Acrylamide formation: 

      When papads are roasted or fried,
    •  they can form acrylamide, a substance linked to cancer. 
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    • Microwave-roasting is a slightly better option, but it still contains high sodium. 
    • Added preservatives and spices: 

      Many store-bought papads contain preservatives and spices that can trigger hyperacidity and worsen other health conditions. 

    Healthier alternatives

    • Microwave-roasted papad: 

      This is a better option than deep-frying or flame-roasting, as it may produce less acrylamide. 
    • Homemade papad: 

      If you make papad at home, you can control the amount of salt and oil used. 
    • Other snacks: 

      Instead of papad, try healthier snacks like fresh fruits, vegetables, or a small portion of nuts.