Gangwal Chana Papad Aata 500gm Pack

Gangwal Chana  Papad Atta 500gm Pack | 

Cripy , Tangy & Spicy

magic of 

Indian women`s hand

* Papad is a thin Indian Wafer

* A final touch to traditional Indian thali

* Fried - Roasted - Masala & Mini Papad

* Made spicy snacks like Papad Churi

HIGHLIGHTS:

• Papads are typically served as an accompaniment to ameal in India.
• Papad is good appetizer and digestive, tastes good when ea!an with various toppings.
• Roasted or grilled Papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal.

KINDS OF PAPAD:
Fried Papad: Place in hot oil and fry till crisp and done. Drain on absorbent paper to discard off  excess oil.

 Roasted Papad: Place on a salamander and roast on both sides tilthe get tiny brown spots. Alternatively, you can roast Papads o open fame Ensure you use tongs while doing so for safety purpose

Masala Papad: Fried Papad and Roasted Papad can be se ved plain or topped with a mixture of onions, tomatoes, chaat masala and toriander to be served aas Masala Papad. 

DIFFERENT USAGE OF PAPAD:
Papad ki Churi, Papad ki Kadi, Papad ki Saag, Papad Mangodi ki Sabji

RECIPE (PAPAD PREPARATION)

• Uniformly mix Gangwal Chana Papad Atta with water to make it dough. Smear oil to the grinding stone, pound the mixture & make 4-5 bails. (add little oil if needed). 
• The balls should be harder than purl dough. Keep it overnight.

• Next day, smoothen the dough by taking small pieces in hand and then kneading it by stretching again and again.
• Roll into a thick rope, cut into small pieces as in making puris (Lol).
• Apply some oil to the balls and then roll into small or big papads.
• Dry them under the hot sun. Store them in airtight contaline.
• Shelf life of properly dried Papad is about 6 months. TOu a deep fry it whenever one wishes to eat.