Seven varieties of handmade grain papdi — from nutty Bajra to calcium-rich Ragi to heritage Moriyo. All made without preservatives in Charotar, Gujarat.
Papdi is a thin, flat, crispy snack made from grain flours — distinct from papad (which is lentil-based). Gujarati papdi is made by mixing grain flour with spices and water into a firm dough, rolling it paper-thin, and deep-frying until crispy. Each grain variety has its own distinct flavour, colour, and nutritional profile.
At Janki Papad, we offer seven grain varieties — from everyday Bajra to rare heritage grains like Krushna Kamod rice and Moriyo millet. All are handmade in Charotar without preservatives or artificial additives.
Grain-based papdi offers nutritional diversity that urad dal papads cannot. Ragi is one of the richest plant sources of calcium, making it ideal for vegetarians. Bajra is high in iron and magnesium. Juwar (sorghum) is gluten-free and diabetic-friendly due to its lower glycaemic index. Moriyo is light on the digestive system. All these grains have been part of traditional Gujarati diets for centuries — papdi is simply the most enjoyable way to eat them.
All Janki Papdi varieties stay fresh for 3–5 months in airtight packaging at room temperature. Keep away from moisture. Do not refrigerate. Once opened, best consumed within 4–6 weeks. For bulk household orders, 5kg packs are the best value — papdi has a long shelf life and is used regularly.