Plain Mushroom Papad
Sun-dried papad made with rice flour and mushroom powder — roast or fry.
Roast directly over a flame for a lighter version, or shallow-fry for extra crunch and richness.
About this product
Papad-making is one of the oldest sun-drying traditions in Indian food preservation, and we've kept the process close to that traditional method rather than mechanising it beyond what's needed — a rice flour base rolled thin, mushroom powder worked into the dough itself rather than dusted on top, then sun-dried the way papad has always been dried, which is what gives it the right brittle snap once cooked.
Rice flour is the base specifically because it fries and roasts up light and crisp, without the density a wheat-based papad would have, and it takes to the addition of mushroom powder without needing much adjustment to the traditional recipe. Because it's plain — no added spice beyond what's already in the base dough — it's the more versatile of our two papad SKUs, working as a side with any meal rather than being built around a specific flavour direction.
You can prepare it either way papad traditionally is — roasted directly over an open flame or on a tawa until it puffs and crisps, or shallow-fried in a little oil for a slightly richer, crunchier result. Roasting is the lighter option if you're avoiding added oil; frying gives a more indulgent texture closer to what you'd get at a restaurant thali.
