The crispy Indian disc made from lentil flour and often served as a snack is papadum.
Papadum, also called papad, is a thin, dried flatbread or wafer from the Indian subcontinent. A popular version uses flour made from hulled split black gram, also known as urad dal, mixed with salt, pepper, oil, and sometimes an alkaline ingredient. The dough is rolled into very thin rounds and dried before cooking.
Papadums become crisp when they are deep-fried, roasted over an open flame, toasted, or cooked by other quick methods. They are served as appetizers, snacks, or accompaniments to a meal, often with chutney, lime pickle, raita, chopped onion, or chili. Masala papad is a topped version commonly found in restaurants.
Recipes vary widely by region. Lentils are traditional in many versions, but chickpea, rice, tapioca, millet, potato, and jackfruit can also be used. This variety is why papadum is sometimes mistaken for other crisp Indian breads such as thepla or khakhra, which have different doughs and preparation styles.