• Papad is an inseparable part of Indian meals as they are light, crispy and leaves your taste buds delighted with their crunch. A papad is a thin, crisp, disc-shaped food from the Indian subcontinent, typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame). Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used.

    Papads are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack or meal accompaniment. In certain parts of India, papapds which have been dried, but not cooked, are used in curries and vegetable dishes. Papads have been a part of the Indian subcontinent for generations and is an intrinsic part of everyday meals.


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