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Punjabi papad, much like other types of papad, is typically made from urad dal (black gram lentils) or a mixture of urad dal and other lentils. The main ingredients used in making Punjabi papad include:

Urad Dal: Urad dal is the primary ingredient in Punjabi papad. It is soaked, ground into a paste, and then mixed with other ingredients to form the dough.

Spices: Various spices are added to the urad dal paste to enhance the flavor of the papad. Common spices include cumin seeds, black pepper, asafoetida (hing), salt, and sometimes red chili powder.

Oil: Oil is added to the dough mixture to provide moisture and help bind the ingredients together. It also contributes to the texture and taste of the papad.

Water: Water is added to the dough mixture as needed to achieve the right consistency. It helps in kneading the dough and making it pliable.

Optional Ingredients: Depending on the recipe and personal preference, other ingredients such as garlic, ginger, green chilies, and herbs may be added to the papad dough to impart additional flavor.

Once the dough is prepared, it is rolled out into thin discs, dried, and then either fried or roasted to make crispy papads. Punjabi papads are known for their delicious flavor and crunchy texture, making them a popular accompaniment to meals in Punjabi cuisine.