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Bikaneri Papad

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Crunchy, thin and zesty—experience the bold flavours of Haldiram’s Bikaneri Papad. Created with freshly sourced lentils and traditional aromatics, this crispy treat is the perfect accompaniment to amp up your simple daily meals!
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Description

Finding its origin in the culinary capital of India, Rajasthan, Haldiram’s Bikaneri Papad is a traditional, spicy treat that best represents India’s deep love for exotic snacking! This thin, crunchy snack is a powerhouse of flavours, as every bite unfurls a whiplash of bold spices. Keeping it as close to its roots, Haldiram’s Bikaneri Papad is prepared following a timeless recipe that originates from Bikaner. First, the recipe combines a medley of lentils—Split Pulse Moong, Split Pulse Urad and Tepary Beans, along with a selected blend of Indian spices. Later, the raw Papads are sun-dried, which enhances their flavour while preserving their crispiness. This side snack can be roasted or fried to make your meals extra crunchy. Haldiram's Bikaneri Papad is the perfect partner to brighten up your evening tea time. So, call some friends, brew a hot pot of tea and settle in for endless conversations with Haldiram's Bikaneri Papad!

Specifications

Product Life 6 Month

FAQ

1) How to prepare Haldiram’s Bikaneri Papad?
Haldiram’s Bikaneri Papad is ideally eaten as a fried snack by most Indians. However, if you are health conscious, you can roast the Papad over an open flame or microwave it as an oil-free option.
2) How to serve Haldiram’s Bikaneri Papad?
Haldiram’s Bikaneri Papad can be served as a side dish with any meal to add an extra crunch and flavour. You can also serve it with Chutneys or dips. Another great way to serve this Namkeen snack is by using it as the base for your Papdi Chaat. You can roast the Papad without oil and create a healthier version of your favourite street food.
3) Can you use Haldiram’s Bikaneri Papad as a topping for other dishes?
Yes, absolutely! You can fry or roast Haldiram’s Bikaneri Papad, crush it and the add it as a topping to all kinds of Chaats and Bhel. One of the better ways to enjoy it is with puffed rice, peanuts and onions, garnished with a little bit of mustard oil and black salt.

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