Sindhi Papad is a traditional Indian snack made from a combination of urad flour, black pepper, cumin seeds, asafoetida, palmolein oil, Sajji Khar, iodized salt, and various other spices. These ingredients are mixed together to form a dough, which is then rolled out into thin discs and sun-dried or roasted until crisp.

The urad flour provides the base for the papad, giving it a distinct texture and flavor. Black pepper and cumin seeds add aromatic and spicy notes, while asafoetida contributes a unique flavor profile.

Palmolein oil is used for binding and frying the papads, ensuring a crispy texture and rich taste. Sajji Khar, a traditional ingredient used in Sindhi cuisine, aids in digestion and adds a distinctive tanginess to the papads.

Iodized salt is added for seasoning, balancing the flavors and enhancing the overall taste experience. Other spices may be included to further enhance the flavor profile according to personal preference.

Sindhi Papad is typically enjoyed as a crunchy accompaniment to meals or as a standalone snack. Its combination of flavors and textures makes it a popular choice among snack lovers in Indian cuisine.