1881.—
"... My lands were taken away,
And the Company gave me a pension of just eight annas a day;
And the Poorbeahs swaggered about our streets as if they had done it all...."
Attar Singh loquitur, by 'Sowar,' Sir M. Durand in an Indian paper, the name and date lost.
POOTLY NAUTCH, s. Properly Hind. kāṭh-putlī-nāch, 'wooden-puppet-dance.' A puppet show.
c. 1817.—"The day after tomorrow will be my lad James Dawson's birthday, and we are to have a puttully-nautch in the evening."—Mrs. Sherwood's Stories, 291.
POPPER-CAKE, in Bombay, and in Madras popadam, ss. These are apparently the same word and thing, though to the former is attributed a Hind. and Mahr. origin pāpaṛ, Skt. parpaṭa, and to the latter a Tamil one, pappaḍam, as an abbreviation of paruppu-aḍam, 'lentil cake.' [The Madras Gloss. gives Tel. appadam, Tam. appalam (see [HOPPER]), and Mal. pappatam, from parippu, '[dhall],' ata, 'cake.'] It is a kind of thin scone or wafer, made of any kind of pulse or lentil flour, seasoned with assafoetida, &c., fried in oil, and in W. India baked crisp, and often eaten at European tables as an accompaniment to curry. It is not bad, even to a novice.
1814.—"They are very fond of a thin cake, or wafer, called popper, made from the flour of oord or mash ... highly seasoned with assa-foetida; a salt called popper-khor; and a very hot massaula (see [MUSSALLA]), compounded of turmeric, black pepper, ginger, garlic, several kinds of warm seeds, and a quantity of the hottest Chili pepper."—Forbes, Or. Mem. ii. 50; [2nd ed. i. 347].
1820.—"Papaḍoms (fine cakes made of gram-flour and a fine species of alkali, which gives them an agreeable salt taste, and serves the purpose of yeast, making them rise, and become very crisp when fried...."—As. Researches, xiii. 315.