View our various varieties of Papads & Khakhara

About Us

Food is part of our life & testy food is every person’s hobby. One of them Papad & Khakhara.

We introduce ourselves as manufacturer of various types of Papads since1980. 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.

Mr. R.R. Nahar

Mr. R.R. Nahar

It all began in 1980 when Mr. R. R Nahar who is founder and MD of the Company and having experience of 50 years in Papad manufacturing.

The business has expanded its wings in many state like Maharashtra, Karnataka, Uttar Pradesh, Zarkhand, Goa, Bhihar & even abroad to contries like New Zealand, Switzerland & Landon, Italy, Austria.

Puskar food corporation is an ISO 22000-2005 certified company and its focus on quality is unrelenting.

Send a recipe to us and get surprise gift.

Our Clients

Interested in becoming an authorized Dealer?

Frequently Asked Questions About Papad

What is a Papad ?

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.

How many types of Papads are there?

There are more than 21 types of Papads. You can get 15 types of Papads in Pushkar food corporation, Pune.

  • Udad Papad
  • Methi Papad
  • Moong Papad
  • Pudina Papad
  • Garlic Papad
  • Kothimbir Papad
  • Green Chilli Papad
  • Palak Papad
  • Red Chilli Papad
  • Chana Mix Papad
  • Jeera Papad
  • Tomato Papad
  • Potato Papad
  • Udad With Soya Papad
  • Special Punjabi Papad
Why shall we eat Papad ?

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.

How Papad makes our meal / breakfast tasty ?

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.

What is process of frying, grilling, or roasting the Papads ?

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.

For any Questions and Feedback

M/s Pushkar Food Corporation
S.No. 40/1/7/k, Ambegaon Budruk,
Dattanagar Pune- 414046. Ph : 020 – 4227488.
Email : [email protected]