The Hindi idiom "Papad Belna," which means "doing tedious work and going through a lot of efforts and hard work in order to achieve something," is one that is frequently heard. Although the idiom's meaning is metaphorical, as with all idioms, it is based on the strenuous labour required to make the Indian snack papad. An Indian invention, papad, has a round, disc-like shape and remains as light as paper. Its ingredients are varied; for instance, some papads are made with raw and sun-dried vegetables, while others are made with lentils like urad, masoor, and chana and rice flour.

The history of papad's origins is quite intriguing, even in light of their current relevance. Stories involving papads are mentioned in Buddhist and Jain canonical literature, claims food historian KT Achaya. Furthermore, Shubra Chatterji, a passionate food researcher, supports the link between papad and Jain literature by demonstrating how the traditional Marwari Jain trader community in Rajasthan's Shekhawati region has a long-standing custom of sun-drying vegetables that are later used to make papad.

The elegance and simplicity of the snack lie in the fact that it has been adopted with minor variations in numerous subcontinental regions by various communities, each of which offers a distinct yet delectable flavour. The crispy, simple-to-make munch, also known as appalam in Tamil Nadu, pappadam in Kerala, papad in Amritsar and Gujarat, and appadam in Andhra Pradesh and Telangana, has survived the long tradition of Indian cuisine.

Additionally, a Maharashtrian meal wouldn't be complete without papad. The homemade papads made by the state's rural women with love and care are a specialty of the authentic food brand Aazol. Aaji's Favorite Papad, which is made from the perfect combination of batata (potato), nachni (finger millet), and poha (flattened rice), is one of the flavours they offer. The list of delectable homemade snacks also includes Poha Mirgund ,A spiced papad made from flattened rice dough, and Gahu Kurdai, made from fermented whole wheat.

When discussing endurance, it is prudent to point out that papad has acted as a potent social glue, enabling community association, particularly for Indian women. In Indian households, women have long gathered together to chat while making thin papads and harvesting them in the summer's sweltering sun.

According to Saaz Aggarwal in her book "Sindh-Stories from a Vanished Homeland," the Sindhi community, in addition to the Jain community, has continued to value papad's flavour. Along with its storied past and local ties, the feather-like, light-weight papad has been quick to catch up with its contemporary counterparts. In Rajasthan today, papad ki sabzi and papad ki churi are well-known dishes. Chef Saransh Goila recently posted a video on Instagram of him twisting papad with Italian garnish and flavour. He experimented with the versatility of this salty snack to create a quick substitute for pasta.

This inventive salty snack has a devoted fan base among foodies not only in India but also outside of its national borders, which may be a result of its accommodating and multifaceted nature. The next time you enjoy a crunchy papad with a spicy flavour, remember the tangy journey it has taken over the centuries