Made from black gram (urad) flour and rice flour, these punjabi poppadoms (or papad) are best enjoyed with a full meal of dal-chawal. They add an element of crunchiness that is usually missing from an Indian gravy-based meal. You can fry them in hot oil but if you are looking for a healthier option, you can also just toast these flat sheets without any oil as long as you can make sure that they do not burn. These poppadums are flavoured with jeera (cumin) which adds a slight earthy spiciness.
Haldirams Khatta Meetha is usual namkeen. These are deep fried. It has syrupy accents with golden raisins, salty chickpea flour strings and a bitter interest flavoring. Take happiness in with cold drinks or hot tea.
Rishta
Spicy Mango Chutney (gorkeri)
Compliment any Indian Dish
Check details and read ingredients to see what it contains - Glass jar with a tight lock
450g