Moong Dal Flour, Urad Dal Flour, Edible Common Salt, Black Pepper, Papad Khar, Refined Cottonseed oil, Sodium Bicarbonate(INS500(ii) & Asafoetida.
Cooking Instruction
To Roast – Roast for 5 – 10 seconds over an open fire until ready.
To Microwave – Lightly brush both side of the papad with vegetable oil or ghee, place in the microwave and cover with kitchen paper before cooking on full power for about 40-50 seconds until ready.
To Fry – Heat 1- 1.5 inch deep vegetable oil or ghee in a frying pan or deep fat fryer. the oil is hot enough when a small piece of papad added to it fries immediately. Fry each papad individually for 2-3 seconds. Remove from oil with tongs and drain on absorbent paper towels.
NOTE – Never Leave Hot oil unattended.
Serving Suggestion
Serve immediately with a meal, as an accompaniment or as a snack, with pickle, chutneys or raita.
STORAGE INSTRUCTIONS
Store in a Cool dry place, away from direct sunlight. Once opened keep in an airtight container.
