Papad

Our papad are made using tail batai, a traditional Rajasthani technique that produces a softer, higher-quality papad. The range covers moong, urad and chana dal papad, from peppery Moong Special to Chana Garlic and spicy Moong Punjabi Masala, plus bite-sized Papad Bites.

FAQ

How do I cook papad?
Deep-fry it, roast it directly over a flame, or microwave it for a lower-oil option.

What is tail batai?
A traditional Rajasthani papad-making method that gives a softer, higher-quality papad than the usual flat-press technique.

Which papad contain garlic?
Chana Garlic Papad and Moong Garlic Papad. Moong Special, Urad Dal, Chana and Moong Punjabi Masala papad are made without garlic.

Which papad is the spiciest?
Urad Dal Papad (Spicy) and Moong Punjabi Masala Papad are our hottest options.