SWAD Jeera Papad Churi
Roasted jeera papad crushed into churi and tossed warm with chaat masala, chilli and coriander.
SWAD Pappadums
Traditional urad-dal papads rolled thin and dried for a clean crunch — plain, jeera, black pepper, garlic, green chilli, red chilli and robust Punjabi masala. The restaurant papad served in curry houses worldwide, in export cartons of 40 or 80 packs.
Explore Pappadums- Servings: 2
- Prep Time: 5
- Cook Time: 0
- Difficulty: Easy
Ingredients
- 6–8 SWAD Jeera Pappadums
- 1 tbsp oil or ghee
- ½ tsp red chilli powder (as per taste)
- ¼ tsp turmeric powder
- ½ tsp chaat masala
- Salt (if required)
- Fresh coriander (finely chopped)
How to make it
Roast SWAD Jeera Pappadums on flame or tawa till crisp.
Cool slightly, then crush the papads into small pieces (churi).
Heat the oil or ghee in a pan on a low flame.
Add crushed papad churi and sauté lightly on low flame.
Add red chilli powder, turmeric, chaat masala, and salt if needed.
Mix well for 30–40 seconds.
Switch off the flame and garnish with fresh coriander.
Serve hot with dal, sabzi, or enjoy as a crunchy snack.