What are the factors, that affects the puffiness in papad? In papad made from rolling methods.
Why sodium bicarbonate isn’t working similar to papad khar?
How its Leathery ness can be maintained, and moisture remains constant?
Papad is primarily leavened by steam generated from the rapidly vaporized moisture .
Papad khar is an alkaline salt a mixture if sodium bicarbonate/ carbonate…
It cam also generate CO2 which can help in increasing the bubble size.
If Leatheryness is synonymous with chewiness if you dont overbake it or overcook it it will have the desirable texture .