Papad, also known as poppadoms, is a popular Indian snack made from lentil flour or chickpea flour. It is a crispy, thin, and crunchy disc-shaped flatbread that is typically served as an appetizer or side dish with Indian meals. Papads are a versatile food that can be eaten plain or seasoned with spices and herbs to enhance their flavor. In this blog post, we'll share some fantastic tips for making papad taste great and how to make it even better.

Roast them on an open flame

One of the most popular ways to cook papad is by roasting them on an open flame. You can do this by holding the papad with tongs over a gas stove flame or on a hot griddle. Roasting the papad gives it a smoky flavor and makes it extra crispy.

Season with spices and herbs

You can enhance the flavor of papad by seasoning it with a variety of spices and herbs. Some popular options include cumin powder, chili powder, garlic powder, turmeric, coriander powder, and black pepper. You can also add fresh herbs like cilantro or mint for a fresh and flavorful twist.

Serve with chutneys and dips

Papad tastes even better when paired with delicious chutneys and dips. Tamarind chutney, mint chutney, and tomato chutney are popular choices. You can also serve chana dal papad with yogurt dip or raita for a creamy and refreshing accompaniment.

Stuff with fillings

Another way to make papad taste even better is by stuffing it with fillings. You can fill moong dal papad with a variety of ingredients like cheese, vegetables, or meats. Some popular options include paneer, spiced potatoes, or chicken tikka.

Fry them for a crispy texture

If you're looking for a different way to cook papad, try frying them. Frying papad gives it a crispy and crunchy texture that is irresistible. Simply heat up some oil in a deep frying pan and fry the papad until it's golden brown.

Experiment with different varieties

There are many different types of papad available at Indore Online, so don't be afraid to experiment with different varieties. Some popular options include urad dal papad, moong dal papad, chana dal papad, Sada papad, Khatta Mitha chana papad, Rice Khichiya Papad, Makka Khichiya Papad and masala papad. Each variety has a unique taste and texture that can add some variety to your meal.

In conclusion, papad is a delicious and versatile snack that can be enjoyed in many ways. By following these fantastic tips and experimenting with different varieties, you can make papad taste even better. Whether you roast it, season it with spices and herbs, stuff it with fillings, or fry it for a crispy texture, there's no wrong way to enjoy papad.

Buying Papad Online

Indore, the capital city of Madhya Pradesh, is known for its unique food culture and mouth-watering dishes. One such spice blend that is popular in Indore and other parts of Central India is Indori Jeeravan Masala. This delicious spice blend is made by mixing various roasted spices and herbs, which give it a unique flavour and aroma.

Jeeravan Masala is a versatile spice blend that can be used in various dishes such as chaats, snacks, curries, and even some desserts. In this blog, we will share some of the most delicious Indori Jeeravan Masala recipes that you can try at home.

Indori Poha: Poha is a popular breakfast dish in Indore, and adding Jeeravan Masala to it elevates its flavour to a whole new level. To make Indori poha, sauté chopped onions, green chillies, and curry leaves in oil. Then add flattened rice (poha) and roast it for a few minutes. Finally, add salt and Jeeravan Masala and mix well. Serve hot with a garnish of coriander leaves and sev. For best results, order Hasty Tasty Poha Gold from Indore Online.

Jeeravan Masala Chaat: Chaat is an all-time favourite snack in India, and the addition of Jeeravan Masala makes it even more delicious. To make Jeeravan Masala Chaat, mix boiled potatoes, chopped onions, tomatoes, and green chillies in a bowl. Then add tamarind chutney, green chutney, and Jeeravan masala to it and mix well. Finally, garnish it with sev, coriander leaves, and some lemon juice. To get real flavour, order Jeeravan Masala by Dave Ka Divya Masala Brand from Indore Online.

Indori Sev Tamatar: Sev Tamatar is a popular street food in Indore, and adding Indori Jeeravan Masala to it takes it to another level. To make Indori Sev Tamatar, sauté chopped onions, tomatoes, and green chillies in oil. Then add salt, red chilli powder, turmeric powder, and Jeeravan Masala to it and mix well. Finally, add sev and mix it gently. Serve hot with some coriander leaves and lemon juice.

Jeeravan Masala Aloo Bhujia: Aloo Bhujia is a popular snack in India, and adding Jeeravan Masala to it gives it a unique flavour. To make Jeeravan Masala Aloo Bhujia, mix besan (gram flour), rice flour, salt, red chilli powder, turmeric powder, and Jeeravan Masala in a bowl. Then add water and knead it into a dough. Finally, add the grated potatoes and knead it again. Now, use a sev maker to make the bhujia and deep fry until golden brown.

Jeeravan Masala Dahi Vada: Dahi Vada is a popular snack in India, and the addition of Jeeravan Masala to it gives it a unique flavour. To make Jeeravan Masala Dahi Vada, soak urad dal and moong dal overnight and grind them into a smooth batter. Then add salt, red chilli powder, and Jeeravan Masala to it and mix well. Now, make small balls of the batter and deep fry them until they are golden brown. Finally, soak them in water for 10-15 minutes and squeeze out the water. Then, add curd, tamarind chutney, green chutney, and Jeeravan masala to it and mix well. Garnish it with some coriander leaves and serve chilled. To save time and still get the authentic flavour, order Instant Dahi Wada Mix from Indore Online.

Conclusion

Ratlami Sev Namkeen is a popular snack from the city of Ratlam in the state of Madhya Pradesh, India. This savory treat is made from chickpea flour, spices, and herbs that are blended together to create a crispy and crunchy snack that is bursting with flavor. Ratlami Sev Namkeen is a favorite among locals and tourists alike, and it has gained popularity all over India and beyond. Whether you are looking for a quick snack to munch on or a delicious accompaniment to your evening tea, Ratlami Sev Namkeen is a perfect choice that is sure to satisfy your taste buds. In this article, we will explore the types, specifications, and patterns of this beloved snack.

Ratlami Sev Namkeen is a versatile snack with many variations. Here are some of the most popular types of Ratlami Sev Namkeen:

1. Regular Ratlami Sev Namkeen: This is the most common and traditional variety of Ratlami Sev Namkeen. It is made with a combination of chickpea flour, spices like red chili powder, turmeric powder, and carom seeds, and fried in oil until crispy. Now you can easily buy Ratlami sev online from Indore Online’s website.
2. Garlic Ratlami Sev Namkeen: In this variation, the sev is flavored with garlic to give it a unique and pungent taste. Garlic Ratlami Sev Namkeen is perfect for garlic lovers who enjoy the bold and distinct flavor of this herb.
3. Tomato Ratlami Sev Namkeen: Tomato Ratlami Sev Namkeen is made with a blend of tomato puree, chickpea flour, and spices like red chili powder and turmeric powder. This variety has a slightly tangy and sour taste, making it a great snack to enjoy with a cup of tea.
4. Palak (Spinach) Ratlami Sev Namkeen: Palak Ratlami Sev Namkeen is made by adding pureed spinach to the chickpea flour mixture. This not only adds a lovely green color to the snack but also makes it healthier by incorporating spinach, which is a great source of vitamins and minerals.
5. Corn Ratlami Sev Namkeen: In this variation, cornflour is used instead of chickpea flour, giving it a different texture and flavor. Corn Ratlami Sev Namkeen has a slightly sweet taste and is perfect for those who prefer a milder and less spicy snack.

Each variation mentioned here has its own unique taste and texture, making it a versatile snack that can be enjoyed in many different ways.

Now, let us go through the specifications of Ratlami Sev Namkeen:

Ingredients: The main ingredients used in Ratlami Sev are chickpea flour, salt, red chili powder, cumin seeds, and carom seeds. Other ingredients, such as asafoetida, turmeric, and black pepper, may also be used to enhance the flavor.

Texture: Ratlami Sev has a crunchy and crispy texture with a slightly rough surface. The sev is thin, about the width of a pencil, and is usually coiled or knotted into small bundles.

Flavor: Ratlami Sev is known for its spicy and tangy flavor. It has a prominent taste of red chili powder and cumin seeds, with a hint of sourness from the use of citric acid.

Shelf life: Ratlami Sev has a long shelf life of several weeks when stored in an airtight container in a cool, dry place.

Serving suggestions: Ratlami Sev is often served as a snack with tea or coffee or as a topping for chaat or other street food dishes. It can also be used as a crunchy garnish for salads or soups.

Nutritional value: Ratlami Sev is a high-calorie snack, with around 500–600 calories per 100 grams. It is also high in carbohydrates and fat. However, it is a good source of protein and fiber due to the chickpea flour used in the preparation. You can now get the authentic and freshly packed Ratlami sev in Mumbai from Indore Online’s shop in Thakur village.

Ratlami sev is known for the different patterns that come out of the process of making it. Some of the common patterns include straight sev, zig-zag sev, and spiral sev. These patterns not only add to the aesthetic appeal of the snack but also affect its texture and taste.

• Straight sev is the simplest pattern and is made by pressing the dough through a straight sev maker. It is the most common pattern and is often used as a base for other varieties of sev.
• Zig-zag sev, as the name suggests, has a zig-zag pattern and is made by using a zig-zag sev maker. This pattern not only adds to the visual appeal but also gives the sev a crunchier texture.
• Spiral sev, also known as papdi sev, is made by using a special sev maker that creates a spiral pattern. This pattern is ideal for dishes that require a sturdy sev, such as chaat.

Conclusion