The famous Amritsari wadiyan, hand-made at home. Sun-dried dumplings of fiery goodness that add a subtly delicious flavor to any curry or pulao.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.
Amritsari wadiyan are famous around the world. Put them in a simple potato curry and they take on the shape of a gourmet dish. Add them to a plain pulao, and the rice obtains a kick it never had. Pair them with any kind of string beans as a dry dish, and you’ll have a side dish that’ll hog center stage. Wadiyan are that spicy part of traditional Amritsari cuisine that the rest of the world has yet to emulate. And Ammiji’s wadiyan are definitely the best you can get. Dumplings made from ground urad dal and spices and then sun dried under Ammiji’s supervision, according to the recipe that was passed down to her from her mother-in-law. We kid you not, these are that particular bomb of flavor that will leave you wanting more even as you marvel at the spice level.

Weight: 250gms

Chickpeas in their tangiest avatar ever! This limited edition pickle is made juicier and tarter with the addition of grated raw mango. Channey, kairi and lots of deliciousness – from Ammiji.

Chickpeas, choley or channey do decently well in a curry. They’re even better in hummus and are simply irresistible when paired with poori or bhatura. But as a pickle? Prepare to be surprised and delighted at the same time!

Raw chickpeas are soaked overnight in a solution of water and raw mango pulp, till they swell up, absorbing all the tanginess and goodness of the mango. And then they’re pickled with the choicest spices and grated raw mango. And when we bottle them, it’s all we can do to resist the fragrance emanating from them!

This scrumptious, well-seasoned pickle goes perfectly with paranthas, with pulao, with dal-chawal or with just about anything you choose pair it with.

Ingredients: Kabuli channey, raw mango, mustard oil, salt, turmeric, nigella seeds, mustard seeds, fenugreek seeds, red chilli

Weight: 160 gms

Good for: 6 months

This limited edition pickle is available only for a short time. Get your jar before we run out. 🙂

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari Papad Wadiyan?

Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Ammiji’s Tandoori Papads are redolent of the fiery tandoors on Amritsar’s streets where kulchas, chicken, fish vegetables and rotis are all popped lovingly into the mitti tandoor till they’re sizzling hot and delicious! Our tandoori masala blend is the same blend that is used for marinating food items for the tandoor. This spice blend, when added to our papad, results in a smokily tempting papad which is slightly spicy and very high on flavour.

You can roast our papads on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal. 

Ingredients: Urad dal, Salt, Hing, Red chilli, Cumin, Garlic, Coriander, Fenugreek, Sajji khaar

Weight: 250 gms

Good for: 6 months. Please keep in an airtight container for longevity.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium dal and use the choicest spices.

Ammiji’s Moong Dal Wadiyan are a delicious way to add these protein-packed dumplings to your everyday meals. While the traditional urad dal wadiyan and fiery and can not be eaten on a daily basis, these ones are mild and nutritious enough to be added to anything. Our favorite ways to use these wadiyan are to add them to any pulao or any curry for layers of subtle flavor and an intriguing aroma. We also add them to our dry sabzis (amaranth leaves cooked with these wadiyan are unbelievably delicious!).

Once you start adding these wadiyan to your cooking preparations, we promise that you won’t be able to do without them. 

Ingredients: Moong dal, Salt, Red Chilli, Coriander, Asafoetida

Weight: 250 gms

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too. 

Who hasn’t heard about Amritsari papad wadiyan?

Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices. 

Methi-lassan is Ammiji’s personal favorite. She loves the piquant, fragrant version of this Amritsari papad. She says it reminds her of the winters when she was young and would help her new mother-in-law make these. They would sit on the terrace and separate the methi leaves from the stems till there were little piles of green all around them and then they’d work on peeling the garlic. The combined smell of these two was enough to set anyone’s mouth watering, and the young girl would sneak back downstairs to the kitchen on some or the other pretext and grab a bite to eat before going back up to help her mother-in-law.

This flavorful papad is indeed reminiscent of sunlit winters, of a simpler time, and of good, homemade, delicious food. It’s reminiscent of everything good and pure.

Did you know that papad aids digestion?

That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Ingredients: Urad dal, fenugreek leaves, garlic, jeera, hing, salt, sajji khaar

Weight: 250 gms

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papadwadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papadwadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Kali Mirchpapad is for those who like it hot! It’s spicy, it’s flavorful and it’ll take a bland meal to an insanely-delicious level. Spiced with hand-pounded black peppercorns, it’s a wonderful complement to everything. Psst, it makes the perfect base for a masala papad too!

Did you know that papad aids digestion? That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Weight: 250gms