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PEPPER PAPPADAM - 200

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32
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Description

Papadums are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack vs meal accompaniment. In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes. Papadums are called appalam in Tamil Nadu, pappadum in Kerala, appadam in Andhra/Telangana, happala in Karnataka, and papad in other parts of India.[citation needed]