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Five Flavours, Handmade No Preservatives

Being Bania Papad (Assorted Mix of 5 Flavours) 425g – Handmade Lentil Pappadums

5 Traditional Indian Papad Flavours · Handmade · Sun-Dried · No Preservatives · Vegan · 425g

7.65

Approximately 8 servings (50g per serving) per pack

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Discover five traditional Indian flavours in one delicious assortment with Being Bania Handmade Lentil Pappadums. Made using ancestral recipes and a combination of moong dal, urad dal and chana dal, these sun-dried papads offer a variety of savoury, aromatic and spicy flavours. From classic cumin to bold masala, each variety brings its own distinctive taste and satisfying crunch. Handmade without added preservatives or palm oil, they’re perfect for enjoying alongside your favourite Indian meals or as a freshly roasted snack.

Why Being Bania Assorted Papad?
  • Five traditional flavours in one pack — Urad Jeera, Chana Special, Moong Masala, Urad Masala and Moong Jeera
  • Handmade using ancestral Indian recipes and traditional preparation methods
  • Made with a combination of moong dal, urad dal and chana dal
  • Sun-dried for an authentic texture and satisfying crunch when prepared
  • Perfect for roasting, frying or serving alongside traditional Indian meals
Our Clean Label Promise
  • Traditionally handmade using premium lentils and aromatic Indian spices
  • No added preservatives or artificial flavours
  • No palm oil
  • Made with naturally plant-based ingredients and suitable for vegan diets
  • Sun-dried using traditional methods for authentic Indian flavour
Best Paired With

Enjoy freshly roasted or fried alongside traditional Indian thalis, dal, steamed basmati rice and vegetable curries. Pair with mint chutney, tangy mango pickle or cooling yoghurt dips for a delicious contrast of flavours. For a classic Indian snack, top crispy papad with finely chopped onions, tomatoes, coriander, green chillies and a sprinkle of chaat masala to make homemade masala papad.

Cooking Instructions

For roasting, place the papad over a low flame or on a heated pan, turning frequently until evenly golden and covered with small blisters, approximately 30–60 seconds per piece. For frying, heat oil in a deep frying pan and gently fry the papad until it expands and becomes crisp, approximately 10–20 seconds per piece. Remove immediately, drain excess oil and serve warm with your favourite chutney or meal.

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