Javitri papad
Mace and black pepper.
Javitri is mace, the lace around a nutmeg, and it is the most expensive thing that goes into any papad we make. With black pepper behind it, this is the one brought out for company.
- Thickness
- Thin
- Heat
- Mild, aromatic
- Texture
- Fine and brittle
- Cooking
- Roast, always
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Mace is floral and slightly sweet where pepper is sharp, and the two together give a papad that smells like a festival kitchen the moment it meets heat.
It costs more to make and it is priced accordingly. Shops tend to keep a smaller quantity of it and sell out around Diwali.
Made from
Moong dal, mace and black pepper. 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 We do not publish a declaration on the website, because the pack in your hand is the one that counts.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
- Guests
- Festivals
- Diwali
- Gifting boxes
Part of The papad shelf Festival and guest table Bikaneri favourites
In the kitchen
How to cook it.
- Roast it. Frying drowns mace and there is no point paying for it to be lost in oil.
- Low flame, constant movement, no more than fifteen seconds a side.
- Serve it whole and unbroken. It is the one worth putting on its own plate.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Javitri papad, it goes here, with their name on it and nothing edited out.
- Taste and freshness
- Packaging and seal
- Condition on arrival
- Whether it sold through
Goes with this.
Other things people order in the same box.
More papad: Sada papadMoong jeera papadMoong lal mirch papadChana masala papadPunjabi papadAppalam