Pepper papad
Whole crushed black pepper, and nothing arguing with it.
Black pepper, crushed coarse, and nothing else asking for attention. It is the simplest papad we make after sada and the one with the strongest opinion.
- Thickness
- Thin
- Heat
- Medium, peppery
- Texture
- Crisp, coarse studding
- Cooking
- Roast or fry
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Coarse pepper means you get it in pieces. Bite into one whole and it is a different experience from the rest of the round, which is the point rather than a flaw.
It works where a chilli papad would be too much: with rice and curd, or alongside something already spiced.
Made from
Moong dal and crushed 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 We do not publish a declaration on the website, because the pack in your hand is the one that counts.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
- With curd rice
- Evening snack
- With drinks
- Everyday thali
In the kitchen
How to cook it.
- Roast on a low flame for the cleanest pepper, ten to fifteen seconds a side.
- Fried, the pepper softens and spreads through the oil. Some prefer that.
- Good broken into curd rice, where the heat has somewhere to go.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Pepper 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 papadJavitri papad