Description:

• Crispy, Tangy & Spicy
• Magic of Indian women`s hand
• Papad is a thin Indian Wafer
• A final touch to traditional Indian thali
• Fried - Roasted - Masala & Mini Papad
• Made spicy snacks like Papad Churi
  
• Papads are typically served as an accompaniment to ameal in India.
• Papad is good appetizer and digestive, tastes good when ea!an with various toppings.
• Roasted or grilled Papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal.
• Fried Papad: Place in hot oil and fry till crisp and done. Drain on absorbent paper to discard off  excess oil.
•  Roasted Papad: Place on a salamander and roast on both sides tilthe get tiny brown spots. Alternatively, you can roast Papads o open fame Ensure you use tongs while doing so for safety purpose
• Masala Papad: Fried Papad and Roasted Papad can be se ved plain or topped with a mixture of onions, tomatoes, chaat masala and toriander to be served aas Masala Papad.