Ingredients:

Moong Dal, Oil, Black Pepper, Salt, Saji

Made using tail batai, a traditional Rajasthani technique for producing a softer, higher-quality papad than the usual flat-press method. The moong dal dough is rolled thin and sun-dried before frying, though it can just as easily be roasted or microwaved instead.

From Chandra Vilas, making namkeen since 1947. Made in groundnut or cottonseed oil, never palm oil.

FAQ

Can this papad be cooked without frying?
Yes, it can be roasted directly over a flame or microwaved instead of deep-fried, for less oil.

What is tail batai?
A traditional Rajasthani papad-making technique that gives a softer, higher-quality papad.

How spicy is Moong Special Papad?
Medium spice — a noticeable kick, without being fiery.

Does Moong Special Papad contain onion or garlic?
No. It contains no onion or garlic, and is part of our Jain (without onion and garlic) range.

Nutritional Information

Typical values per 100g, based on lab-tested values published for comparable products. Lab-verified values for our own product will replace these shortly. Values are for uncooked papad, before frying or roasting.