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Papad

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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
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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
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Anand Guruvayoor Kerala Fryums
Anand Guruvayoor Kerala Fryums
 
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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
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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
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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
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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
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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
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
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
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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
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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
Nirav Colored Farfar (wafers)
Nirav Colored Farfar (wafers)
 
(0 reviews)  
These translucent, multi-colored wafers are made from corn starch and wheat flour. Simply fry them in oil until they are crisp. They have an earthy, crispy taste. A crunchy and colorful accompaniment to meals.

Please note colors of the farfar may vary from what is shown in photo.

14 oz. bag
Sabudana Fryum (Color)
Sabudana Fryum (Color)
 
(0 reviews)  
Sabudana is also known as tapioca. These brightly colored tapioca crackers are deep-fried in oil, and enjoyed as a crunchy accompaniment to meals. Kids love these too because they are fun to eat and not spicy!

Each Sabudana Fryum is 2.25 inches in diameter. Contains approximately 30 pieces.

Ingredients: sago (sabudana), starch powder, salt, baking powder, food color.

14 oz bag
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Sharwood's Indian Pappodums - Plain
Sharwood's Indian Pappodums - Plain
 
(0 reviews)  

Sundried in Madras, these light and full-flavored pappadums pack a powerful crunch, just calling out for your favorite chutneys and pickles. Made mostly from urad dal and water, they can be microwaved, shallow-fried or cooked directly on the stove.

4 oz box
Yash Double Black Pepper Papad
Yash Double Black Pepper 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 black gram flour, water, salt, black pepper, sodium bi-carbonate, white chilli powder, asafoetida and oil.

7 oz pack