Gangwal Moong Papad Atta 500gm Pack
Gangwal Moong Papad Atta 500gm Pack

Gangwal Flour Foods LLP

Gangwal Moong Papad Atta 500gm Pack

Sale priceRs. 137.00

Gangwal Moong Papad Atta 500gm | Mix Moong Dal Papad Atta Instant Snacks

Home made...

Crispy, Tangy & Spicy magic of Indian women's hand

* Papad is a thin Indain wafer

* A final touch to traditional Indain thali

* Fried - Roasted - Masala & Mini Papad

* Made spicy snacks like Papad Churi

Product Gyan - 


  • Papads are typically served as an accompaniment to a meal in India.
  • Papd is good appetizer and digestive, tastes good when eaten 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 papaer to discard off excess oil.
  • Roasted Papad : Place on a salamander and roast on both sides till they get tiny brown spots. Alternatively, you can roast Papads on open flame Ensure you use tongs while doing so for safety purpose.
  • Masala Papad : Fried Papad and Roasted Papad can be served plain or topped with a misture of onions, tomatoes, chaat masala and coriander to be served as Masala Papad.


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



  • Uniformly mix Gangwal Moong Papad Atta with water to make it dought.
  • Smear oil to the grinding stone, pound the mixture & make 4-5 balls. (add little oil if needed). The balls should be harder than purl dought. Keep ot overnight.
  • Next day, smoothen the dought 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 (Loi).
  • Apply some oil to the balls and then roll into small or big papads.
  • Dry them under the hot sun. Store them in airtight container.
  • shelf life of properly dried Papad is about 6 months. You can just roast or deep fry it whenever one wishes to eat. 

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