Crispy Papads & Savory Snacks
I bring the crunch of traditional rice papads and regional savory snacks straight from their hometowns to your doorstep. From sun-dried khichiya to spicy farsan, these are the snacks your tea time has been missing.
These are my homemade Rice Papads, also known as Khichiya. They are light, crispy, and ready to fry for a perfect meal accompaniment or a standalone snack. The jeera seeds add a lovely aromatic flavor.
Freshly packed batches of my homemade Rice Papad. I make sure they are sealed well to maintain their crispness and are ready for you to fry whenever you crave a crunchy bite.
I also have these small, coin-sized rice papads. This is the Jeera flavor, which is mildly spiced and very addictive. They are easy to fry and make a great snack for parties or tea time.
Another look at the Jeera flavored coin papads, packed and ready to go. These bite-sized crisps are a favorite with everyone.
This is the Masala flavor of my coin-sized rice papads. They have a bit more spice and a savory taste that is incredibly satisfying. Perfect for those who like their snacks with a little extra flavor.
A fresh batch of Masala coin papads, showing their golden color. Just fry them for a few seconds in hot oil, and you have a delicious, crunchy snack ready to eat.
Now you can make authentic Misal Pav at home with my curated combo. I provide the essential Katdare Misal Masala and the crunchy Kalyan Farsan, both sourced from Maharashtra for the real taste.
This is a classic Bengali Chanachur from Ghorochok, a savory and spicy mix that I handpick for my store. It's a perfect tea-time snack with a mix of sev, nuts, and fried lentils.
About Crispy Papads & Savory Snacks
My rice papads, or khichiya, are sun-dried and come ready-to-fry, which means you get that perfect, light crunch in just seconds. Because I avoid industrial processing, you will find the texture holds up beautifully when fried, unlike store-bought versions that often turn chewy or soak up too much oil.
If you have been hunting for that specific crunch you remember from childhood, you know it is all about how the papad is dried and the ingredients used. My khichiya papads are hand-rolled and sun-dried, which preserves that authentic, light texture that is hard to find in mass-produced packs. Whether you go for the classic jeera flavor or the spiced masala coin papads, the key is the frying time. Just a few seconds in hot oil is all it takes to get them golden and crispy.
Beyond the papads, I focus on the kind of savory snacks that make a meal complete. Take my Misal Pav combo. It is not just about the farsan. I source authentic Kalyan Farsan and Katdare Misal Masala directly from Maharashtra because that specific blend of spices is what gives the dish its real soul. When you add my pickles or a dash of these regional masalas to your dal-chawal, it changes the entire meal.
My snacks are packed to stay fresh, with moisture-proof packaging for the papads to ensure they do not lose their crispness before they reach you in Bangalore. I source these in small batches, focusing on quality over quantity. If you want to recreate the taste of home without searching through endless grocery aisles, this is your shortcut.
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