A thin, crispy wafer, Papad is served with any Indian cuisine. Whether poppadum with our rice and sambhar or masala papad as a chakra with our drinks in Rajasthan, our love affair with papad will never end. Women used to get together on the terraces to make these wafers in the shape of a disc by slicing, peeling, and drying them in the sun. Because of modern conveniences and rising apartment complexes, we now buy 7 inch papad in prepackaged form, cook it in hot oil and savour every last crumb. These highly addicting appetisers unquestionably elevate the flavour of any dish. If you are a true papad fan, here are the eight types of papad.

Papads can only be made with the dough used to make them. Salt, peanut oil, and other seasonings are mixed into the dough to prepare the unique regional papad. One of the most important components of a delicious papad is baking soda. A thin, round flatbread is formed from the dough and sun-dried. You may fry papad, roast it over an open flame, or even microwave it!

Traditionally, there are two kinds of 7 inch papad: one from the North and one from the South of India. Mini and small papad, large papad, roasted or fried papad, khakhra, and many more exist to satisfy a wide range of preferences.

Throughout the state of Rajasthan, cities like Bikaner, Jodhpur, Pali, Kota, Jaipur, Jaisalmer, Sardaarshahar, and Bhilwada are home to thriving papad manufacturing and supply industries. The 7 inch Papad made in each state by 7 inch papad manufacturers and wholesale dealers in India is unique in flavour and preparation.

  • Rice Papad
    The humble rice papad is a staple in the diet of every South Indian. The Indian subcontinent as a whole prepares papad. But in South India, you must try the rice papads. Rice and salt are used in this dish. It has a high potential for addiction but little spice. Try it with some heavenly sambhar-rice, rasam-rice, or dal-rice, and you’ll taste heaven on your plate.
  • Ragi Papad
    Nagli papad and Nachni papad are other names for Ragi papad. This delicacy from Maharashtra is a deep brown hue with a somewhat grainier texture. In addition to its unique appearance, texture, and flavour, using ragi gives it several health benefits. The ragi papad is the crunchiest I’ve ever had. Ragi papad, spices, vegetables, and lemon make a delicious chaat.
  • Kali Mirch Papad
    Interestingly, many Middle Eastern Indian restaurants provide Kali Mirch papad as a complimentary appetiser. This papad is a staple in Indian cuisine and is loved by all. This black pepper papad has a pleasant spiciness that complements its crisp, savoury flavour. You know you should resist the urge to grab another, but you can’t stop yourself. It pairs wonderfully with naan bread and curry.
  • Garlic Papad
    Garlic’s strong odour and flavour may cause people to love or despise it. If you’re the type of person who thinks garlic enhances the flavour of just about anything savoury, then you should give garlic papad a shot. The dal is the main component of this papad. The garlic adds its recognisable flavour, taking this crispy snack to a new level. Madhya Pradesh, Maharashtra, and Gujarat are just some states where garlic papad is a staple food.
  • Sabudana Papad
    Sabudana papad from Bulk 7 inch papad suppliers and wholesale dealers in india, which looks like white, frothy rice, is made with tapioca pearls. During fasts like Navaratri, this papad is a popular snack. Traditionally, sabudana papad has been flavourless. So, with each bite of this papad, you can savour the nutritious sabudana flavour. You can expect to feel full and satisfied after eating this.
  • Aloo Papad
    Indians have their equivalent to chips: Aloo papad. These crispy snacks are a favourite in the Indian states of Delhi, Uttar Pradesh, and Punjab and are made from mashed potatoes that have been boiled and seasoned with a pinch of salt. Aloo papad is a staple of the Holi feast. Crispy, savoury, and incredibly satisfying. After all, it contains everyone’s favourite aloo so no one can complain.
  • Hing Papad
    In place of MSG, Indians use Hing Papad Asafatida or Hing. This flavour agent smells and tastes very different from others. Hing Papad, made with this thing, may transform even dal and rice into a gourmet experience. In the western part of the country, hing papad is a staple. You can’t go wrong with this tasty papad variation.
  • Shakuli
    The Shakuli papad is a speciality of Himachal Pradesh. This ultra-thin fried snack is made with refined flour and salt, so it’s incredibly low in calories. The traditional Himachali Thali often features Shakuli as a side dish. It’s white, light, and leaves you wanting more. Spices are added to several recipes to increase the flavour.

Anand Foods Product

Anand Food Product uses only premium ingredients from reliable wholesale 7 inch papad suppliers and distributors in india to provide the highest quality products. We provide our products in authentic, high-quality packaging that seals in flavour and extends their shelf life. Regarding 7 inch papads, Anand Food Product is one of India’s leading distributors and retailers. All of our goods are made under strict supervision by experts who are familiar with the food additive industry’s standards, and we never resort to impurity in the course of preparation.