We introduce ourselves as manufacturer of various types of Papads since 1980. In our company we give top priority to the quality, process and product hygiene devised a complete automatic process. Our Papads are prepared from very high quality of pulses and spices with the state of the art technology under strict quality control to offer uniform shape, size thickness and traditional taste as well. The company has its own in-house grinding facility for pulses and spices. The excellent quality Papads are packed in specially designed food grade laminated pack. We manufacture machine made Papad & Khakhara. We made 15 types of Papads can be in size 2″ to 10″. Our Papads are lab tested and insures totally hygienic condition.
Papads are thin wafers made mainly of urad dal. The papads are seasoned with various spices and herbs The product is free from Gluten, rich in protein and dietary fiber.They are available plain or flavored with herbs, garlic, peppercorns or chilies. Their crisp crunchiness provides a change of texture in a meal. They can be served by themselves or with a meal. The making of Papads is a specialty of Indian cuisine.
There are more than 21 types of Papads. You can get 15 types of Papads in Pushkar food corporation, Pune.
Papad is Indian traditional food which is good appetizer, corminative and digestive. Roasted/Grilled Papad helps to digest when consumed at the end of the meal. It is used as an accompaniment to an Indian meal, as a snack and as croutons in soups. Their crisp crunchiness provides texture to a meal. Spices like asafoetida, black pepper, chilly powder, cumin, garlic, cardamom, clove & cinnamon etc. added in the Papad have corminative value.
No meal is complete without Papad. Machine made SARAS Papads will give you better traditional taste. To enjoy Papad make Masala Papad using Onion, Kothimbirs (Green Coriander), Red Chilly, Tomatoes, Shave, SARAS Papad masala, Oil/Butter etc. Apply oil/butter to one/both sides of Papad. Disperse the chopped raw materials over the fried/roasted Papad, Sprinkle red chili powder, salt, chat powder as per your requirements. Hmm. Masala Papad is ready.
You can also make Papad paratha, Papad ki subji or eat it like a snack with breakfast.You can enjoy Papad by frying or by roasting.
Deep Frying: Heat oil in a large wok. When nearly smoking, reduce the heat and drop in Papad. It will instantly change color. The whole process takes seconds so have slotted spoon and paper-towel lined plate ready. Do not allow Papad to turn brown or black. Drain the Papad well and remove to a plate.
Grilling: Place under a medium grill until bubbles appear on the surface and the color turns from translucent to opaque. Turn over and repeat the process. Place at least 11/2-inch away from the grill to prevent burning.
Roasting: The Papad is held between tongs or chimta and roasted over an open flame. Quick and frequent turning is required to prevent burning. As soon as Papad has changed color, curled up and become crisp, it is done.