Masala papad rolls
Pre rolled and seasoned.
The same seasoned papad, rolled into tubes before it dries. They fry standing up, hold the shape, and come out of the oil looking like something rather than a broken disc.
- Form
- Rolled tubes
- Heat
- Medium
- Texture
- Crisp, holds its shape
- Cooking
- Fry
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Rolls exist for serving. A caterer can stand a dozen of them in a glass and the table looks arranged without anybody arranging it.
They are also easier on a buffet than a flat papad, which goes soft the moment somebody puts a wet spoon near it.
Made from
Moong dal with 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 We do not publish a declaration on the website, because the pack in your hand is the one that counts.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
- Parties
- Buffets
- Catering
- Festive table
Part of The papad shelf Festival and guest table The tea-time table
In the kitchen
How to cook it.
- Hot oil, upright, five to eight seconds. They set almost at once.
- Drain standing up so the oil runs out of the tube rather than sitting in it.
- Serve them in a tall glass, or stuffed with chopped onion and tomato.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Masala papad rolls, 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 papadJavitri papad