Ammiji’s Amritsari Methi Lassan Papad
Ammiji’s famous Amritsari papad – now in an intriguing new flavor! The slight bitterness of Methi, combined with the mouth-watering fragrance of garlic, results in a papad that’s crisp, fragrant and lip-smackin’!
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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
Price: 400 275
Good for: 6 months. Please keep in an airtight container for longevity.