These papads come in blend of dissimilar pulses and spices, which adds additional flavor and savor. The explosive flavor of this papad will literally burst in your mouth.
Rice, Green Chilli, Pepper, Papadkhar, Salt.
HOW TO USE
Heat oil in a large kadhai or wok. When nearly smoking, reduce the heat and drop in pappadam. It will instantly change color. The whole process takes seconds so have slotted spoon and paper-towel lined plate ready.