Pappadams are round, crispy Indian flat bread made either with lentil flour (mostly in the south of India), chickpea flour, rice flour, tapioca or potato flour. Often seasoned with crushed peppercorns or other spices.
The flour is mixed with water and kneaded. Sometimes baking soda is added. The dough is then made into flat discs and dried, either in the sun, or artificially in factories.
The bread is then cooked by frying the dried dough discs in oil.
To cook, put an inch (2.5 cm) or so of oil in a frying pan, heat the oil to about 265 F (185 C). Get a pair of kitchen tongs, place a pappadam in the oil. Leave in the oil for about 5 seconds, then remove with the tongs and place on paper towel to drain.