Papad can be prepared from different ingredients and methods. Arguably the most popular recipe uses urad dal or blackgram. Blackgram flour is mixed with black pepper, salt and then mixture is kneaded together. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying. Once dried, papad can be stored for later consumption. Papad may also contain rice, jackfruit, sabudana, etc. as main ingredients. Cracked black pepper, red chilli powder, asafoetida, or cumin or sesame seeds are often used as flavouring agents.

This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal, or various 'Pappu' like dosakaya (cucumber), or tomato pappu

Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad. In its pure form, its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container: many commercial preparations of asafoetida utilize the resin ground up and mixed with a larger volume of wheat flour:[4] the mixture is sold in sealed plastic containers with a small hole at the bottom, allowing the diluted spice to be dusted lightly over the food being cooked.