Key Ingredients : Chanal Dal, Urad Dal Floor, Finest Quality Black Pepper, Salt, Strong Asafoetida, Papad Sajji
Shelf Life: 4 Months
Papads are also known as: appalam, happala, papadam, pappadam, appadam, pampad, Padi, Poppadom in different regions of the country.
Try out our other Variations: Moong Punjabi, Moong Lahsun, Chana Special, Chana Lahsun, Chana Punjabi, Urad Special, Urad Punjabi, Urad Lahsun, Jeera Papad, Tiranga Papad. Scroll down to see all variations.
Zipper Pack to Keep Papad Fresh. Open, Take Out the Required Pieces and Seal Again. Due to extra freshness, it may stick to teeth while eating. You can expose Papad to air for 2-5 minutes before using to avoid stickiness.
