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Cooking Instructions: 

• Roast – Keep turning the papad on a low to medium flame until it is cooked. 
• Fry – Deep fry in 1-inch deep hot vegetable oil for 2-3 seconds on a low to medium flame. Remove using tongs and drain the excess oil on paper napkins before consuming. 
• Microwave – Lightly brush both sides of papad with vegetable oil, and microwave each papad individually for up to 45 seconds. Papad may require turning for even cooking 
• Tip: After roasting or frying, leave it to cool down for a few minutes. It will make the papad more crunchy. 
• Serving suggestion: You can serve as an accompaniment or a snack with pickles, chutneys or raita. You can also make masala papad using chilli powder, salt, fresh cut onions and tomatoes.  

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