• HANDMADE IN BIKANER, RAJASTHAN — Urad Dal Papad with Double Black Pepper Made in Bikaner, Rajasthan using urad dal (black gram) flour with double quantity black pepper and spices. Each disc is hand-rolled. Pack contains 16–18 papads at 400g. No artificial colours, no preservatives, no added flavours. 100% vegetarian. Suitable for those who prefer a high-spice papad.
• NATURAL INGREDIENTS — Urad Dal Flour, Black Pepper, Asafoetida & Spices Ingredients: Urad Dal Flour, Salt, Sodium Bicarbonate, Asafoetida (Hing), Black Pepper and Edible Vegetable Oil. Double quantity of black pepper compared to the standard Punjabi Masala variant. No MSG. No artificial additives. Asafoetida sourced from Iran. 100% vegetarian product.
• 3 COOKING METHODS — Fry, Roast or Microwave in Under 60 Seconds To fry: heat oil and fry each papad for 2–3 seconds. To roast: hold on open flame for 8–10 seconds. To microwave: brush lightly with edible oil on both sides and cook on full power for 45 seconds. Ready in under 1 minute. Pairs with dal-rice, sabzi, raita, and as a papad chaat base.
• 400G PACK — 16 to 18 Papads, 6-Month Shelf Life, Hygiene-Sealed Each pack contains approximately 16–18 papads. Shelf life: 6 months from date of manufacture. Store in a cool, dry place away from moisture. Hygiene-sealed packaging. Suitable for families of 4–6. Also available in combination with other Ganesh papad variants for variety packs.
• VERSATILE HIGH-SPICE SNACK — Meal Side, Chaat Base or Standalone Snack Serve as a spicy meal accompaniment with dal, kadhi, sabzi or rice. Use as a base for masala papad chaat with onions, tomatoes, green chillies and chaat masala. Suitable as a teatime snack, party starter or tiffin side. High protein content: 20.94g protein per 100g. Gluten-free papad option.
Ganesh Punjabi Masala Papad 7" — Double Spicy, 400g If the standard Punjabi Masala papad is the benchmark for spice-forward eating in India, this variant doubles it. The Double Spicy version of Ganesh's Punjabi Masala Papad , using urad dal (black gram) flour loaded with twice the black pepper of the standard variant. The result is a papad that delivers immediate, pronounced heat — designed specifically for spice lovers who find regular masala papad underwhelming. What Goes Into Every Disc The ingredient list is concise: Urad Dal Flour, Salt, Sodium Bicarbonate, Asafoetida imported from Iran, Black Pepper (double quantity) and Edible Vegetable Oil. No preservatives. No artificial colours. No MSG. The sodium bicarbonate acts as a natural leavening agent, giving each disc its characteristic lift when cooked. At 20.94g of protein per 100g, this is one of the higher-protein snack options in the Indian grocery category — a fact that resonates increasingly with health-aware buyers who want indulgent-tasting food with a functional nutritional profile. How to Cook It Deep fry in hot oil for 2–3 seconds for a full puff. Roast on open gas flame for 8–10 seconds for a smokier, crispier result with less oil. Microwave with a light brush of edible oil on full power for 45 seconds for the cleanest, least-oily option. Once cooked, the double pepper hits with a warm, lingering heat. Pair with dal-chawal or kadhi-rice for a complete north Indian meal. Top with raw onion, chopped green chilli, chaat masala and lemon juice for street-food-style masala papad chaat in under 2 minutes. Who This Is For This is the SKU for buyers who have tried standard masala papad and want more heat. It is widely consumed across North India, East India, and increasingly in metro households where spicy snacking is a daily ritual.At 400g with 16–18 papads per pack and a 4-month shelf life, it is sized for regular family consumption.
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