Moong lal mirch papad
Crushed red chilli folded into the dough.
The hot one. Red chilli is crushed rather than powdered and folded straight into a moong dal dough, so the heat arrives in flecks instead of evenly.
- Thickness
- Thin
- Heat
- Hot
- Texture
- Crisp, visible chilli flecks
- Cooking
- Fry for heat, roast for balance
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Fried, the chilli catches the oil and the heat lifts off the plate before you have picked it up. Roasted, it is tamer and the dal comes through more. Both are correct and people are firm about which.
This is the papad that goes with a drink far more often than it goes with a meal, and the one that sells hardest in winter.
Made from
Moong dal, red chilli 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 We do not publish a declaration on the website, because the pack in your hand is the one that counts.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
- Evening snack
- With drinks
- Winter table
- Starters
Part of The papad shelf Bikaneri favourites Festival and guest table
In the kitchen
How to cook it.
- Fry in hot oil for about five seconds if you want the chilli forward.
- Roast on a low flame instead for a gentler version that still carries.
- Squeeze lime over it while it is hot. It cuts the heat and doubles it at once.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Moong lal mirch 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 papadChana masala papadPunjabi papadJavitri papadAppalam