Lijjat Papad - garlic

Lijjat Papad Garlic – India's Most Iconic Table Accompaniment with Garlic Flavour

Lijjat Papad 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. The garlic variety is an aromatic alternative to the classic – with garlic powder baked into the crispy urad dal dough for a more intense and flavourful experience.

Papad – also known as papadum – is a thin, crispy bread made from urad dal (black gram) and traditional spices. It cooks in seconds and works equally well as an accompaniment to curry or as a snack with chutney.

Cooking methods:

• Microwave: 30–45 seconds on high – quickest and leanest
• Grill (gas/open flame): Hold with tongs directly over the flame, turn quickly until it bubbles and chars – 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 extra crunch

With 23g protein per 100g, papad is a protein-rich snack – vegan and sugar-free.

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

See also: Lijjat Papad Cumin.

Ingredients: Urad dal (LENTILS), salt, garlic powder, 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: