The Gujarati Papad Guide: Roast, Fry, or Air-Fry?

Papad can be roasted over an open flame, deep-fried, or air-fried — each method changes the texture and how it pairs with your meal. Roasting brings out a smoky, lighter crunch that works well alongside a simple dal-chawal. Frying gives you the classic golden puff and richer flavour, best with a heavier thali. Air-frying is the modern middle ground: less oil than frying, more even crisp than roasting, and forgiving if you're new to cooking papad at home.