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

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

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.

Ajwain is a perennial hit with Ammiji. She recognizes the immense digestive benefits of these tiny seeds and incorporates them into almost everything that comes out of her kitchen. Stomach ache – have ajwain waala paani; heaviness – have ajwain waali chai; stomach upset – have roasted ajwain with salt; her list of recommendations for ajwain goes on and on.

Here, she has taken her favorite spice and incorporated them into her traditional Amritsari papads. 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! And with the added benefit of ajwain, they’re double the power!

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, ajwain, hing, salt, sajji khaar

Weight: 250 gms

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