Gangwal Moong Papad Atta 500gm Pack
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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