Traditional snacks. Timeless flavours.
A little crunch. A lot of Bikaner.
Crispy papad, flavourful bhujia and wholesome namkeen — ground, dried and sealed in Bikaner, to recipes the family has not changed.
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Authentic
Bikaneri taste -
Premium
ingredients -
Made with
tradition
We supply shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order, usually answered the same working day.
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FSSAI certifiedLicensed food business
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100% vegetarianNo egg, no animal fat
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Quality checkedEvery batch, before packing
- RO treated waterUsed right through production
The business in short
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Categories, and we would rather be good at six than passable at twenty.
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Items on the shelf, nine of them papad varieties alone.
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Vegetarian, certified. No egg, no animal fat, no exceptions.
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2021
The year the family put its own name on the packet.
Six things we make, and nothing else.
Papad
Nine varieties, from plain moong to javitri and pepper.
Bhujia
Moth dal and besan, spun fine and fried the Bikaner way.
Moong badi
Small sun dried nuggets that drink up a gravy.
Disco
Fryums that puff up in seconds. The packet never lasts.
Badi
The bigger dumpling, built for slow winter curries.
Falhari
Vrat safe mix. No grain, no onion, no garlic.
A good place to start.
Six from across the range, picked to show what the house does. Every one has its own page.
Where it comes from
Bikaner has been doing this a very long time.
Bhujia is a cottage industry here. Work moves through village households across the region, and a large share of it is done by women who make it at home. We buy into that chain rather than around it.
- Bikaner, RajasthanWhere every batch is made
- Family run since 2021Bikaneri Finsa Agarwal
- Vegetarian, alwaysNo egg, no animal fat, no exceptions
Sourcing
The dal decides everything.
Moong, moth and chana come in whole and get cleaned before they are ever ground. A papad is four or five ingredients. There is nowhere for a bad one to hide.
- Whole dal cleaned and sorted on arrival
- Ground in small lots, not stockpiled
- Spices weighed to a fixed recipe each time
Rolling and drying
Rolled thin, then left to the sun.
Dough is portioned, rolled and set out to dry. Rajasthan does the rest. Sun drying is slower than a machine and it is the reason a papad puffs instead of cracking.
- Rolled to an even thickness by hand
- Open sun drying, no forced heat
- Checked for snap before it moves on
Packing
Sealed the same week it is made.
Water used in production is treated by reverse osmosis. Batches are checked, then sealed and moved out. Nothing sits in a warehouse waiting to lose its crunch.
- Reverse osmosis water through production
- Batch checked before it is sealed
- Retail and bulk packs both available
A papad is rarely just a papad.
Three ways it turns into dinner rather than a side.
Masala papad
Roast it, pile on raw onion, tomato, chilli and a squeeze of lime. Five minutes, no cooking.
Read it
Dahi papad ki sabji
Papad in a whisked yoghurt gravy. A Marwari answer to an empty fridge.
Read itRoast, do not fry
Straight on a low flame, turned every few seconds. It puffs, it keeps its colour, and it uses no oil at all.
Methi papad ki sabji
Dried fenugreek, papad and a tomato base. Rajasthan in a bowl.
Read it
Beyond the packet
What we put back.
Beti Bachao, Beti Padhao
We back the government campaign for girls' education and welfare, and we hire from the same villages our dal comes from.
Swachh Bharat
A cleaner India starts inside the unit. Floors, trays and hands are the parts of food safety nobody photographs.
Empty packets belong in a bin
We print it, we mean it. A snack that takes ten minutes to eat should not outlive the person eating it.
Reverse osmosis water
Every litre that touches a papad is treated first. It costs more than tap water and it is not negotiable.
What buyers ask first.
What is the minimum order?
It depends on the item and whether you want retail pouches or bulk cartons, so we set it per order rather than publish one number that would be wrong for most people. Tell us what you sell and roughly how much of it moves, and you get a straight answer the same working day.
Do you send samples before a first order?
Yes. Nobody should be buying papad they have not tasted. Samples go out before any first order is confirmed, and we would rather you turned us down after tasting than took a pallet on trust.
How long does it keep?
Sealed and kept dry and out of direct sun, papad and badi hold for months. The real enemy is humidity, not time. Every pack carries its batch details so you always know how old the stock on your shelf actually is.
Is any of it fried before it reaches me?
Papad, badi and disco ship uncooked, to be roasted or fried at home. Bhujia and falhari chivda are ready to eat. That is the difference worth knowing before you decide where each one sits in your shop.
Can you supply outside Rajasthan?
Yes, and we already do. Freight is worked out per destination and it is quoted openly rather than buried in the unit price, so you can see exactly what the goods cost and what moving them costs.
Will you make something to our own label?
Talk to us. It depends on the item and the volume, and we would rather have that conversation properly than promise it on a web page.
Selling namkeen? Let us send you a rate list.
We supply retail packs and bulk to shops, wholesalers and caterers across Rajasthan and beyond. Tell us what you move and we will price it.
