Masala Mushroom Papad
A spiced version of our mushroom papad, punched up with black pepper and cumin.
Pair with a simple dal-rice meal — the built-in pepper and cumin mean it doesn't need a side chutney.
About this product
This is our plain papad's spicier sibling — the same rice flour and mushroom powder base, with black pepper and cumin worked into the dough for a papad that carries its own flavour rather than needing a chutney or pickle alongside it to be interesting. The pepper is dosed to be noticeable without overwhelming the papad's natural crispness, and cumin adds a warm, slightly nutty background note rather than a dominant one.
Because the spice is baked into the dough rather than dusted on after frying, it stays consistent through the roasting or frying process — you're not relying on a coating that can flake off, the pepper and cumin flavour is part of the papad itself all the way through.
We'd suggest this specifically as a side to a simpler dal-rice meal where you want the papad itself to add flavour rather than just texture and crunch — it holds its own well enough that it doesn't need pickle or chutney alongside it, though it works fine with either if that's your habit. Roast or fry it the same way as our plain papad; the spice level doesn't change how it should be cooked.
