Lijjat Papad - cumin

Lijjat Papad Cumin – India's Most Iconic Table Accompaniment

Lijjat Papad is not just a snack – it is a piece of Indian history. Since 1959, Shri Mahila Griha Udyog Lijjat Papad, a women's cooperative in Mumbai, has been hand-rolling and sun-drying papad according to an unchanged recipe. What began with seven women and a small loan is today one of India's most beloved and respected food brands – and the product is just as good as it has always been.

Papad – also known as papadum – is a thin, crispy bread made from urad dal (black gram), cumin seeds and traditional spices. It cooks in seconds and works as a side dish, starter or snack. The cumin variety is the classic – aromatic, lightly spiced and with the characteristic earthy depth of jeera.

Cooking methods:

• Microwave: 30–45 seconds on high – the quickest and leanest option
• Grill (gas/open flame): Hold the papad with tongs directly over the flame and turn quickly until it bubbles and chars – authentic flavour in 20 seconds
• Deep fry: Lower into hot oil for 2–3 seconds for maximum crispy, puffed papad
• Oven/grill pan: Brush lightly with oil and grill until golden

Serve with:

• Dal, curry and biryani as a classic Indian bread accompaniment
• Chutney and raita as a starter or snack
• Crumble over salad for crispy texture

With 22g protein per 100g, papad is a surprisingly protein-rich snack – vegan, sugar-free and full of flavour.

Order now and discover why Lijjat Papad has been made the same way for over 60 years.

Ingredients: Urad dal (LENTILS), salt, cumin seeds, papad khar (alkaline salt), edible vegetable oil, asafoetida (WHEAT*).

Allergens: Lentils. May contain traces of PEANUTS, SESAME, MUSTARD and TREE NUTS.
*Asafoetida may contain wheat flour as a carrier.

Origin: India | Brand: Lijjat

Nutritional values per 100 grams: