Papads

A crisp, savoury papad with real onion flavour running right through the bite rather than sitting on the surface. This is the classic that finishes a rice meal properly, working equally well alongside sambar, rasam and curd rice. It fries or roasts in seconds and puffs up evenly without the tough patches that mark a poorly made papad. Store in a dry, airtight container to keep them from going soft in humid weather. The everyday papad that never gets left on the plate...

Bold garlic flavour with a clean, crisp fry, this papad holds its own next to even a plain meal of rice and dal. Garlic lovers tend to find one is never quite enough, which is precisely the point. It pairs particularly well with sambar and rasam, where the sharpness cuts through nicely. Roast it directly over a flame or shallow fry it, and store the rest in a dry airtight container. Simple food, made considerably more interesting...

Made with finger millet, this papad carries significantly more fibre, calcium and iron than the usual varieties, making it a genuinely healthier choice at the table. Ragi is naturally gluten-free and slow to digest, which helps keep you full for longer. Despite all that, it still crisps up beautifully and tastes indulgent rather than worthy. It is a good option for households trying to work millets into everyday meals without a fight. Health food that nobody has to be persuaded to eat...

Horse gram, or kollu, has been valued in South Indian households for generations for its high protein content and its traditional association with weight management and body warmth. This papad carries a distinctly rustic, earthy flavour that is quite different from the usual urad dal varieties. It is an increasingly hard variety to find, as very few makers still bother with it. Crisps well over a flame or in hot oil, and stores well in a dry container. A traditional health food, in its most enjoyable form...

A tangy tomato papad with a bright, appetising colour that immediately sets it apart on a plate. It crisps evenly and finishes with a light, sharp tang that works particularly well with curd rice and plain meals. Customers usually pick this up out of curiosity the first time and come back for it deliberately after that. Store in a dry airtight container away from humidity. The variety that makes people look twice at a papad...

Naturally sweet and gluten-friendly, this papad has a light, delicate crunch that is quite different from the sharper spiced varieties. It is a firm favourite with children who find masala papads too strong, and it works just as well as a standalone snack as it does alongside a meal. Sweet potato brings its own fibre and vitamin A to the plate, which is a quiet bonus. Fries in seconds. A gentler papad that still disappears fast...

Pagarkai papad delivers the well-known benefits of bitter gourd without the bitterness that puts most people off it entirely. Bitter gourd has long been recommended for blood sugar management, which makes this an excellent option for diabetes-conscious customers looking for a snack that works with their diet rather than against it. The papad itself is crisp, savoury and surprisingly easy to eat. Store dry and airtight. The health benefits of pagarkai, minus the argument at the dinner table...

Striking in colour and mildly sweet in flavour, this papad brings the iron content of beetroot to the plate in a form people actually enjoy. It looks genuinely impressive on a thali and tends to draw attention wherever it is served, which makes it a good choice when guests are coming. Beetroot is valued for supporting blood health and stamina. Crisps evenly and stores well in a dry container. A clever way to get beetroot into a meal without an argument...

Spinach papad is iron-rich, lightly savoury and pleasantly green, crisping up thin and light rather than heavy. It is a genuinely clever way to get greens into a child's meal, since the spinach is completely undetectable in texture and mild in taste. Palak brings iron, folate and vitamin K to an otherwise simple side dish. Roast over a flame or shallow fry, and store the rest airtight and dry. Greens on the plate, with no negotiation required...

A rare traditional variety made from raw jackfruit, carrying a natural sweetness and good dietary fibre. This is genuinely difficult to find elsewhere, as very few makers still produce it, which makes it worth treating as a specialty item rather than an everyday papad. The flavour is distinctive enough that even regular papad eaters find it worth trying at least once. Store dry and airtight to preserve the crispness. A piece of traditional South Indian cooking most people have never tasted...

The classic rice papad with a well-judged masala coating, spiced enough to be interesting but never so much that it overwhelms the meal. This is the variety that moves faster than anything else we stock, simply because it suits every meal and every age at the table. It puffs up beautifully when fried and crisps evenly over a flame. Store in a dry airtight container away from humidity. Reliable, familiar and never once left on the plate...

Light, crisp and mild, potato papad is the one children tend to finish before the meal has properly started. It fries in seconds and puffs up dramatically, which is half the appeal at a family table. The flavour is gentle enough to suit every age, making it a safe choice when cooking for a mixed group. Store airtight and dry to keep them crisp. Simple, familiar and gone within minutes of hitting the table...

Mildly sweet and rich in vitamin A, this papad brings an attractive orange colour to any thali. Carrot is valued for eye health and skin, which makes this a quietly nutritious addition rather than just a colourful one. It crisps evenly with a gentle, pleasant flavour that children take to easily. Store dry and airtight so the crispness holds. A colourful, wholesome papad that is genuinely easy to sell to families...