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A poppadom is a large, round, very thin Indian bread, usually fried in oil until it is crisp (sometimes cooked over a flame instead). You break it with your hands and eat it with dips, pickle, or a curry. In British Indian restaurants it often arrives before the meal, while you wait. English spelling jumps around: poppadom, poppadum, papadum, papad — all the same food. The word was borrowed from Tamil pappaṭam, from a word, and it only became a regular English restaurant word around 1940. Papad is a shorter sister-form of the same word. Though actually it is more like a crisp than like naan or roti, which stay soft.
印度脆餅（帕帕當）
組成Borrowed from Tamil பப்படம் (pappaṭam), from Sanskrit पर्पट (parpaṭa). Doublet of papad.
同家族的字
- papadthe same Indian word in a shorter English form; the two are doublets
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
poppadomnoun
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A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.
- Gerry ordered poppadoms and parathas and then he was interrupted by requests for vindaloos, chicken madrases and sag joshes, rice, raita and nan, from Priest, Morgan and Maria Grazia.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。