Chana masala papad
Gram flour with the masala already in it.
A chana dal base rather than moong, with the masala mixed into the dough instead of sprinkled on afterwards. It comes off the flame already seasoned.
- Thickness
- Medium
- Heat
- Medium
- Texture
- Firmer body, nutty
- Cooking
- Roast, fry or cook into a sabji
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Gram flour gives it a heavier, nuttier body than a moong papad, and it stands up to being cooked into a gravy without going to pieces.
For anyone who likes masala papad but not the chopping, this is the shortcut. Roast it, tear it, and it is finished.
Made from
Chana dal and a ground spice mix. The full ingredient declaration, batch details and the FSSAI mark are printed on every pack. We do not publish a declaration on the website, because the pack in your hand is the one that counts.
Good for
- Tea time
- Quick starter
- Cooked into a sabji
- Tiffin
Part of The papad shelf Cooks into dinner The tea-time table
In the kitchen
How to cook it.
- Roast over a low flame until it darkens slightly and the masala turns fragrant.
- Or break it into a tomato base and let it soften for a fast papad ki sabji.
- Do not salt anything you serve it with before tasting. It brings its own.
Customer experience
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Goes with this.
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