Baking preserves more nutrients in the papad compared to frying, which involves high heat and longer exposure to oil.
Baking papad instead of frying it significantly reduces the fat content. This makes it a better choice for individuals aiming to lose weight.
Papads are typically made from lentil or gram flour, which is a good source of plant-based protein.
Lentils are naturally high in fiber, and baked papads made from lentil flour can contribute to your fiber intake.
Since papads are made from lentil flour, they are naturally gluten-free, making them suitable for individuals with gluten sensitivities.
Baked papads can be consumed as a standalone snack or as an accompaniment to various dishes, adding a crispy texture and unique flavor to meals.