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NDTV
a day ago
- Health
- NDTV
Need Papad In Every Meal? It May Not Be As Healthy As You Think
Once upon a time, every Indian home had a charpoy full of papads drying in the sun. However, with changing lifestyles, the art of making papads at home is fading, and store-bought versions have taken over. Despite this, papads remain a beloved crunchy accompaniment that can transform a simple meal or serve as a quick snack. Each region in India has its unique variety—South Indian rice papads, Rajasthan's gram flour (besan) papads, or the Punjabi urad dal papads. Today, innovative flavours such as yam, tapioca, and jackfruit are also emerging. Roasted papads topped with tomato, onion, and chaat masala make for a common cocktail snack, and papads have even found their way into dishes like papad ki sabzi. But while papads may seem like a low-calorie, guilt-free indulgence, their actual health quotient tells a different story. Is Papad Healthy To Eat? Check Its Nutritional Profile: A single papad (approximately 13 grams) contains: Calories: 35-40 kcal Protein: 3.3 gm Fat: 0.42 gm Carbohydrates: 7.8 gm Sodium: 226 mg While consuming one to two pieces in moderation is fine, papads should not replace whole grains in daily meals. Two papads provide almost the same calories as a chapati, making them a poor substitute. The Hidden Health Risks Of Eating Papad: 1. High Sodium Content Factory-made papads often contain high amounts of salt and sodium-based preservatives, such as sodium carbonate and sodium bicarbonate (commonly called 'papad khar'). Excess sodium intake is linked to high blood pressure, kidney diseases, and heart ailments. A study has confirmed that processed foods with high sodium content pose long-term health risks, especially for individuals with hypertension and cardiovascular disease. 2. Acrylamide: A Hidden Danger in Fried and Roasted Papads A significant concern with papads is acrylamide formation, which occurs when foods containing asparagine (an amino acid) and sugars are heated above 120°C. Research has shown that frying and roasting foods high in carbohydrates, such as papads, can generate acrylamide, a known neurotoxin and carcinogen. Studies suggest that acrylamide exposure may increase the risk of cancer and cardiovascular diseases. Moreover, the breakdown of fats in fried papads can lead to rancidity, contributing to anxiety and mood swings. Interestingly, microwave roasting produces lower acrylamide levels compared to flame roasting or frying, making it a healthier cooking option. 3. Preservatives and Artificial Additives Many store-bought papads contain artificial flavours and preservatives that can disrupt digestion and cause acidity. Sodium salts like 'Saji' (sodium carbonate) are commonly used to enhance taste but can contribute to excessive sodium intake. Add image caption here Conclusion: Moderation is Key While papads add variety and a delightful crunch to meals, they should be consumed in moderation. Handmade papads, prepared in small batches with minimal additives, are a healthier alternative. Opting for roasted or microwave-cooked versions instead of fried ones can help reduce acrylamide exposure. However, papads should never replace balanced, whole-grain meals. By making informed choices, we can continue enjoying this beloved snack while minimizing potential health risks.
NDTV
08-07-2025
- General
- NDTV
6 Underrated North Indian Vegetarian Dishes That Deserve More Hype
In a rush? Can't cook? Let us be honest, North Indian vegetarian food often gets stuck in a paneer butter masala and rajma chawal loop. Yes, both are classics and regularly headline dinner tables and house parties. But beyond these comfort dishes lies an entire lineup of lesser-known vegetarian favourites waiting to be devoured. They bring flavour, nutrition and heritage to the plate - without demanding hours in the kitchen. Most of them are available on food delivery apps, but they are also easy to make if you are in the mood to try something new. If you are curious about what you are missing beyond the regulars, here are six vegetarian North Indian recipes that need more attention. Here Are 6 Underrated North Indian Vegetarian Dishes That Deserve More Hype 1. Shahi Paneer Soft cubes of paneer dunked in a mildly spiced, creamy gravy, shahi paneer is like royalty in a bowl. It's rich without being too indulgent and tastes like a warm family dinner from the good old days. Pair it with naan or jeera rice, and you've got a no-fuss meal that hits just right. Here's the recipe, and if you're in no mood to cook, just swipe through your favourite food delivery app, chances are, this regal dish is only a few taps away. 2. Baingan Bharta Recipe Baingan has two kinds of fans - diehard lovers and those who have not met baingan bharta yet. Once roasted and mashed, then slow-cooked with tomatoes, onions and spices, it turns into a deeply flavourful, smoky dish with real personality. Eat it with rotis or dal and it might just become your new favourite. Try this easy baingan bharta recipe. 3. Gatte Ki Sabzi Recipe Straight from Rajasthan, gatte ki sabzi is a fiery yoghurt-based curry with spiced besan dumplings. It is tangy, bold and full of texture - and somehow still flies under the radar. If you are tired of your usual paneer-based gravies, this one offers something refreshingly different. Plus, it is easy to cook and gives you a taste of an authentic Rajasthani thaali experience right at home. Here is the full recipe. 4. Matar Ka Nimona Recipe This green pea curry from Uttar Pradesh and Bihar is hearty, warming and unlike anything else you have tried. With a slightly mashed texture, nimona is full of flavour and has just the right amount of spice. Traditionally served with plain rice, it is the kind of comfort food you did not know you needed. Check out this matar nimona recipe. 5. Tehri Recipe Think of tehri as khichdi's spiced, more interesting cousin. This fragrant vegetable pulao is packed with turmeric, seasonal vegetables and warm spices. Serve it with cold curd, a bit of achar and papad, and you have a complete North Indian meal. It is perfect when you want something light, nostalgic and still filling. Here is the full tehri recipe. 6. Tinda Masala Recipe Tinda gets a bad rap, but when cooked well, it becomes one of the most comforting sabzis out there. Simmer it in a tomato-onion masala with hing and jeera, and it transforms into something flavourful, light and satisfying. Tinda masala is easy on the stomach, high in fibre and ideal for weekday meals. Pair it with soft rotis and you will wonder why you ever ignored it. Try this easy tinda masala recipe.
