Punjabi papad
Thicker, coarser, built for the flame.
Rolled thicker and left coarser than the Bikaneri papad on either side of it. It is made to be roasted straight on a flame until it blisters and buckles.
- Thickness
- Thick
- Heat
- Mild to medium
- Texture
- Coarse, chewy at the edge
- Cooking
- Flame roast
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Thickness changes how it eats. Where a thin papad shatters, this one gives first and then breaks, so it holds a topping and it holds up in a dish of chole without disappearing.
It is also the papad that travels best. A thicker round survives a carton and a long road better than a thin one does.
Made from
Urad dal, with black pepper through it. 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 We do not publish a declaration on the website, because the pack in your hand is the one that counts.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
- North Indian meals
- With chole or rajma
- Dhaba style plates
- Catering
In the kitchen
How to cook it.
- Straight onto a low open flame with tongs. It will buckle, then blister, then go pale in patches.
- Twenty to thirty seconds a side, turning often. It takes longer than a thin papad.
- Crush it over chole or rajma while it is still hot.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Punjabi 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.
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