Laxmi Misthan Bhandar Papad
Moong Dal, Salt, Black Paper, Ghee.
The papad is a thin Indian wafer. It is usually made from dried lentils; eaten fried or roasted. The papads are processed in different tastes utilizing natural inbuilt flavors to suit individual requirements.
Salt and Ghee are added to make a dough, which is flavored with seasonings such as, for example, black pepper. The composition of the papad varies by addition of a large number of ingredients such as cereal flour, pulse flour, soya flour, and spice mixes to improve both organoleptic and nutritional characteristics. Sometimes baking soda is also added. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.