Moong jeera papad
Roasted cumin through moong dal.
Cumin worked through a moong dal base. It reads as warm rather than hot, which is why it is the papad that gets put out when nobody knows who at the table minds chilli.
- Thickness
- Thin
- Heat
- Mild
- Texture
- Crisp, speckled with whole seed
- Cooking
- Roast or fry
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
The seed goes in whole, so you see it in the round and get it in bursts instead of a flat wash of flavour. Roasting lifts it further, and a roasted jeera papad will scent a room faster than anything else we make.
It is the usual second pack in a shop after sada, and the two sell together more often than not.
Made from
Moong dal, cumin and salt. 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 We do not publish a declaration on the website, because the pack in your hand is the one that counts.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
- Everyday thali
- Guests who avoid chilli
- Children
Part of The papad shelf The tea-time table Festival and guest table
In the kitchen
How to cook it.
- Roast it. Flame roasting is what brings the cumin up, and frying flattens it.
- Low flame, turning constantly, ten to fifteen seconds a side.
- Break it over a bowl of dal chawal, or eat it whole with tea.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Moong jeera 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 lal mirch papadChana masala papadPunjabi papadJavitri papadAppalam