The Punjabi Masala Papads are extra spicy.
These round wafers, also known as pappadums, consist of urad flour. They are rolled paper-thin, and dried out in the sun. In North India, papads are flame-roasted by placing it on a metal rack, a few inches above a burner. Once exposed to the heat, they will expand. Move the papad around quickly and evenly so it won't burn. Repeat to other side. In the South, they are deep fried in oil. Once in hot oil, they will expand and sizzle. Remove with tongs and place on paper towel to remove excess oil. Papads are served as an appetizer with coriander chutney, or served as an accompaniment to biryanis, pulaos and curries. A staple in every indian's home.
Ingredients: Urid Lentil Flour, Asafoetida (Spice), Pepper, Raising Agent: Sodium Bicarbonate, Salt, Vegetable oil, Spices
Allergen Advise
For allergens see ingredients printed in bold.
No Preservative, No Artificial Food Colour
Nutritional values per 100g
Energy/Calories: 1365kJ/326kcal
Fat: 0.7g
-of which saturates: 0g
Carbohydrates: 59g
-of which sugars: 0g
Fiber: 1.2g
Protein: 20.9g
Cooking Instructions
Frying: Deep fry in hot oil for few Seconds, remove from pan , drain excess oil
MICROWAVE: Mirowave for 60 seconds approx
Roast: Roast over open flame or heat for few seconds till ready to serve
Storage
Store in a cool, dry place and away from Sunlight
Brand
Lijjat
Country of Origin
India
