Handmade urad dal papads from Charotar — thin, crispy, and made without preservatives. Three pepper variants to match every palate. Daily meal essential.
Not all papads are equal. Gujarati papad — particularly from the Charotar region — has a distinct character: thinner than North Indian varieties, more aggressively spiced with whole peppercorns, and made from urad dal that is ground fresh rather than sourced as pre-processed flour. The result is a papad with a more complex, nutty flavour and a crunch that holds up after frying.
Janki Papad makes all three variants by hand in small batches. No preservatives, no artificial colours — the same recipe passed down through the family.
Jeera (cumin) adds an earthy warmth, while Mari (pepper) provides the heat. This balance makes Jeera Mari the most versatile — it works with dal-rice, sabji, snacking, and even as a base for masala papad. If you're buying Janki Papad for the first time, start here.
Double the peppercorn quantity means a noticeably hotter papad. If you find regular papads bland, Double Mari is your answer. It pairs especially well with cooling raita or plain dal to balance the heat.
Minimal peppercorn, maximum simplicity. Single Mari is the choice for households with children or elderly members who prefer milder flavours. At ₹160/500g it's also the most budget-friendly option for daily meals.
Store raw papads in an airtight container or sealed bag at room temperature. Keep away from moisture. Shelf life: 6–12 months raw. Once cooked, eat immediately — cooked papads don't store well. Buy in larger packs (1kg, 5kg) for better value if you use papad daily.
Curious about the difference between papad and khakhra? Read: Papad vs Khakhra — What's the Difference? →