Gangwal Chana Papad Aata 500gm Pack
Gangwal Chana Papad Aata 500gm Pack

Gangwal Flour Foods LLP

Gangwal Chana Papad Aata 500gm Pack

Sale priceRs. 137.00
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Style:Chana Papad Aata

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


  • 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.

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. 




Papad ki Churi, Papad ki Kadi, Papad ki Saag, Papad Mangodi ki Sabji


  • 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.


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