FREE SHIPPING ON ORDERS OF $109 or more. up to 30lbs. View details >

Papad

Home / Groceries / Papad

Products

Sort by:
1 - 20 of 29 results
Aachi Madras Fryums
Aachi Madras Fryums
 
(0 reviews)  

Papadam, (also known as Papad in Northern India or Appadam in Telugu, Appalam in Tamil and Pappadum in the rest of south India; spellings vary) is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

Ingredients: Skinless Black Lentils, Rice Flour, Salt, Raising Agent E500(ii)

7 oz bag
Ambika Appalam Plain Papads
Ambika Appalam Plain Papads
 
(0 reviews)  

These round wafers, also known as pappadums, consist of only urid flour and rice flour They are rolled paper-thin, and dried out in the sun. This particular papad is a smaller, cocktail size. 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. Contains approx. 50 pieces.

200 gm pack
Sorry! Out of Stock
Anand Fryums - Bhindi Cut Color
Anand Fryums - Bhindi Cut Color
 
(0 reviews)  

These colorful wheat flour fryums are shaped like cut okra (bhindi). These are deep-fried in oil to make them crunchy. They are usually served as a crunchy accompaniment to meals. They are similar in flavor to plain papads.

14 oz bag
Sorry! Out of Stock
Anand Guruvayoor Kerala Fryums
Anand Guruvayoor Kerala Fryums
 
(0 reviews)  

These 4" round pappadums are known in South India as Guruvayoor Fryums. They are plain-flavored, and made of lentil flour, rice flour, salt, sesame oil and rising agent sodium bicarbonate.

They are usually cooked directly on a flame or shallow fried in oil.

7 oz bag
Anand Madras Fryums (Appalam)
Anand Madras Fryums (Appalam)
 
(0 reviews)  

These small papad are plain-flavored, and made of lentil flour, rice flour, salt, sesame oil and rising agent sodium bicarbonate.

They are usually cooked directly on a flame or shallow fried in oil.

7 oz bag
Anand Sandige (Garlic) - Garlic Crisps
Anand Sandige (Garlic) - Garlic Crisps
 
(0 reviews)  
Sandige is a South Indian specialty made with rice, wheat flour, garlic, salt and spices. They are deep fried in oil until crisp. They are similar to pappadums, but smaller and thicker. Enjoy as an accompaniment with your meals. Break them into small pieces and toss them with leftover biryani/rice dishes for a quick, savory dish.
7 oz bag
Anand Sandige (Green Chilli) - Green Chilli Crisps
Anand Sandige (Green Chilli) - Green Chilli Crisps
 
(0 reviews)  
Another tasty snack food from South India, Sandige is crunchy snack made with rice, wheat flour and green chilli. They are deep-fried in oil until crisp. Enjoy them as a crispy side dish. They can also be broken into small pieces and added to dishes to add crunch and some heat!
7 oz bag
Anand Sandige (Onion) - Onion Crisps
Anand Sandige (Onion) - Onion Crisps
 
(0 reviews)  
Found most commonly in South Indian cuisine, these Sandige are made with rice, wheat flour, onion, salt and spices. They are deep fried in vegetable oil until crisp. They are similar to pappadums, but more flavorful and crunchier. Enjoy as an accompaniment with your meals. Break them into small pieces and toss them with leftover biryani/rice dishes for a quick, savory dish.
7 oz bag
Bikaneri Special Spicy Moong Papad
Bikaneri Special Spicy Moong Papad
 
(0 reviews)  
These large-sized pappadums are made with moong dal, urad dal and spices. Serve as an appetizer with coriander chutney, or as an accompaniment to biryanis, pulaos and curries.
7 oz pack
Kirtiraj Jeera (Cumin) Papad
Kirtiraj Jeera (Cumin) Papad
 
(0 reviews)  

Papad are also known as Poppadums, and are thin lentil wafers. They are either baked, fried or placed directly on a flame before eating. They are commonly the first item served at Indian restaurants and are a common appetizer or side dish during meals. They are great with dips like mango chutney or coriander/mint chutneys.

These papad are gluten-free and made from matpe bean flour (urad dal flour), cumin, salt, mixed spices, raising agent: soda bi-carbonate, vegetable oil.

7 oz pack
Sorry! Out of Stock
Kirtiraj Rajwadi Papad
Kirtiraj Rajwadi Papad
 
(0 reviews)  

Papad are also known as Poppadums, and are thin lentil wafers. They are either baked, fried or placed directly on a flame before eating. They are commonly the first item served at Indian restaurants and are a common appetizer or side dish during meals. They are great with dips like mango chutney or coriander/mint chutneys.

These papad are gluten-free and made from urad dal flour, black peppercorns, asafoetida, red chili, cumin, salt, mixed spices, raising agent: soda bi-carbonate, vegetable oil.

Market price: $1.99 save 10%
7 oz pack
Sorry! Out of Stock
Lijjat Black Pepper (Udad) Papad
Lijjat Black Pepper (Udad) Papad
 
(0 reviews)  

These round wafers, also known as pappadums, consist of mouth-watering black pepper and 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.

7 oz pack
Lijjat Cumin (Jeera) Papad
Lijjat Cumin (Jeera) Papad
 
(0 reviews)  
These round wafers, also known as pappadums, consist of fragrant cumin and 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.
7 oz pack
Sorry! Out of Stock
Lijjat Garlic Papad
Lijjat Garlic Papad
 
(0 reviews)  
These round wafers, also known as pappadums, consist of savory garlic and 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.
7 oz pack
Lijjat Green Chillies Papad
Lijjat Green Chillies Papad
 
(0 reviews)  
These round wafers, also known as pappadums, consist of robust green chillies and 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.
7 oz pack
Lijjat Punjabi Special Papad
Lijjat Punjabi Special Papad
 
(0 reviews)  
A very popular, spicy variety of pappadums. Made with urad dal flour, asafoetida, pepper, lemon powder and other spices.
How to Prepare:
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.
7 oz pack
Lijjat Red Chilli Papad
Lijjat Red Chilli Papad
 
(0 reviews)  
These round wafers, also known as pappadums, consist of piquant red chilies and 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.
7 oz pack
Lijjat Sindhi Special Papad
Lijjat Sindhi Special Papad
 
(0 reviews)  
These round wafers, also known as pappadums, consist of urid (lentil) flour, black pepper, salt, red chillies, cumin and other spices. They are spicy and flavorful. They are rolled paper-thin, and dried out in the sun. 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.

Preparation:
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 can also be prepared in a microwave at high-power.

7 oz pack
Lijjat Urad Plain Papad
Lijjat Urad Plain Papad
 
(0 reviews)  
These round wafers, also known as pappadums, consist of only 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.
7 oz pack
Mother's Recipe Chana Masala Papad
Mother's Recipe Chana Masala Papad
 
(0 reviews)  
A unique and unusual variety of pappadum. Made from chana dal flour, udad flour, soda bicarbonate, red chili, salt, vegetable oil, ajwain, sugar, acidity regulator and asafoetida.

Fry, roast, bake or microwave.

Each papaddum measures about 6.5 inches in diameter.

7 oz pack
Sorry! Out of Stock

New Arrivals

Aachi Madras Fryums
Aachi Madras Fryums
Added: Nov 18, 2019
 
(0 reviews)  

Papadam, (also known as Papad in Northern India or Appadam in Telugu, Appalam in Tamil and Pappadum in the rest of south India; spellings vary) is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

Ingredients: Skinless Black Lentils, Rice Flour, Salt, Raising Agent E500(ii)

7 oz bag
Yash Cumin Papad
Yash Cumin Papad
Added: May 1, 2019
 
(0 reviews)  

Papad are also known as Poppadums, and are thin lentil wafers. They are either baked, fried or placed directly on a flame before eating. They are commonly the first item served at Indian restaurants and are a common appetizer or side dish during meals. They are great with dips like mango chutney or coriander/mint chutneys.

These papad are gluten-free and made from black gram flour, salt, papdkhar (sodium bicarbonate), cumin , asafoetida and cottonseed oil.

7 oz pack