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Interesting Variants of Papad One Must Try

Interesting Variants of Papad One Must Try

It is not required to explain India's passion for papad. Whatever name you like to use, papad, poppadum, happalas, or appalams, they have always been a standard side dish for our meals in most regional cuisines. Any meal can be improved with these wonderfully thin, disc-shaped sundried wafers. They can be made from a variety of pulses and flours, such as rice, ragi, or millet, and come in both spiced and unspiced varieties. A number of ingredients, including onions, tomatoes, chilies, chaat masala, and fresh coriander leaves, are combined and used as a topping for papad in the popular Indian snack known as Punjabi Masala Papad. It is also used in various cuisines to prepare a curry, such as the well-known Rajasthani Papad ki Sabzi.

Papads were traditionally prepared at home by the women of the household, who would gather to slice, peel, and sun-dry these crispy treats as part of a ritual. Although it might appear simple, the correct proportions of various combinations is important and it must be rolled as thinly as possible to obtain the ideal thin texture. They are then carefully stored in airtight containers after drying them in the sun. They can be fried or roasted right before serving. The most popular papads are those cooked with urad dal or moong dal, although there are many more variations as well.

Here are 10 delicious varieties of papad for you to try

Aloo ka Papad
These thin discs, which are well-known throughout Punjab, Delhi, and Uttar Pradesh, are made from mashed and boiled potatoes and salt. Another well-liked snack served during Holi is aloo ka papad.

Moong Dal Papad
These papads are prepared by using split skinless moong dal & split skinless urad dal. Other ingredients required are hing, salt, black peppercorns and oil. ¾ cup water is added in a non-stick pan, to which papad khar, salt and asafoetida, are added and brought to a boil. After letting it cool down, green gram flour, black gram flour and coarsely crushed peppercorns are mixed in a bowl and kneaded by adding papad khar water and oil to a stiff dough. In the next step, some more oil is added and pounded for 6-8 minutes. After stretching the dough with hands, it is divided into equal portions, covered with a muslin cloth and set aside for 2-3 hours. The portions are rolled out into thin papads by dusting them with some black gram flour and are spread on a sheet and sundried by turning sides for 2 days. They can then be roasted and served. To minimise your efforts in making moong dal papad, you can simply order it from Indore Online or just by clicking on the link- Indore famous Moong Dal Papad.

Kali Mirch Papad
The Kali Mirch Papad would be the ideal crispy delight for you if you enjoy the spiciness and pungent taste of black pepper. The Punjabi Masala Papad with tomato, onion, and chaat masala on top is the dish that is cooked with it!

Bajra Papad
Gujarati people love this crunchy treat, which is made from healthy bajra flour and salt.

Nachni Papad
The goodness of ragi flour is used to make Nachni Papad, or Nagli Papad, a well-known Maharashtrian treat. This papad stands out from the others because of its dark brown colour and somewhat more coarse texture.

Garlic Papad
A dal papad with a strong garlic flavour. Once you take a piece of this crunchy delight, you won't be able to put it down. Garlic papad is a common dish in Gujarat, Maharastra, and Madhya Pradesh. It also has a spicy flavour.

South Indian Rice Papad
This is a traditional South Indian dish that is frequently served with rice, sambar, and pickles. The batter is prepared with rice, salt, and additional ingredients like soaking sabudana pearls and some masala.

Khichiya Papad
Rice papads are referred to as Khichiya Papads in Gujarat. Papad is frequently eaten with curries or by itself with copious amounts of ghee.

Hing Papad
One of the variations of the country's western belt is the Hing Papad. It is a treat when eaten with plain dal and rice because of its distinctive flavour and scent.

Sabudana Papad
Tiny white sabudana or tapioca pearls are used everywhere. Particularly during festive occasions and fasts like the Navratris, people adore this papad.

Summing it up
So, why are you holding on? You can start munching right away now that you have the round up. You can order fresh and authentic papads from Indore Online. Papad varieties they have are Chana Papad, Moong Papad, Indori Sada Papad, Punjabi Masala Papad, and Khatta Mitha Chana Papad. You can also order ready-made Moong Papad atta if you want to make them on your own. Also if you are looking for “indori namkeen near me”, your search ends at www.indore.online. They have a rich collection of a variety of namkeens that are authentic and free of preservatives. You can even order poha online as they offer instant indori poha mix, that you can relish without putting in much time to cook. Their other famous instant mixes are Instant Idli Mix, Instant Upma Mix, Instant Dahi Wada Mix, Instant Khaman Mix, Instant Jalebi Mix and many more. They also offer a variety of unique masalas like Indori Jeeravan Masala, Chai Masala, Doodh Masala and other important masalas. So, just land on the website and place an order for all your favorite foods.
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Roasted Poha Chivda- A Healthy Evening Snack

Roasted Poha Chivda- A Healthy Evening Snack

A simple poha mixture known as poha chivda is a savoury namkeen snack created by stir-frying thin poha with a curry leaf tempering. The key to giving the namkeen snack fragrant qualities is the quick tempering.

What distinguishes thick poha from thin poha?

Poha is a completely flattened form of rice that comes in two different types of variants.
The two types of poha are thin and thick, respectively. In several recipes for snacks or namkeen, such as combination or chivda, thin poha is always utilised.
To prepare Maharashtrian poha, aloo poha, and many other recipes, thick poha is typically utilised.
Poha works well as a binding alternative to rice and bread crumbs in a variety of potato-based cutlet recipes.

About Chivda
A traditional treat frequently consumed around Diwali is chivda. These delicacies, sometimes referred to by other names like farsan and namkeen, can be made in a variety of inventive ways for every festival.
However, most chivda recipes call for a crisp base made of dry rice flakes (poha) or puffed rice, lentils, sev, potato sticks, and makhana (foxnuts), which is then cooked and mixed with a variety of nuts, dried fruits, and flavorful spices.

How is poha chivda or poha namkeen prepared?

The easiest and fastest snack that can be prepared and kept for several days is this poha mixture, which takes just 10 to 5 minutes to prepare. The thin poha is first roasted till it becomes crispy for the chivda dish, and then a separate tempering is made by adding oil, spices, peanuts, roasted chana dal, and curry leaves, followed by the addition and blending of the roasted poha. As opposed to deep-frying the chivda, this method results in a dish that is both delicious and simple. These snacks are well-liked by children and young people and are suitable for packing as kids' lunches at school. These home-made snacks are significantly superior to store-bought ones.

Variations to this recipe

Sesame seeds, cashews, sliced almonds, and various other ingredients are added to make it healthier in different regions using different methods.
Another approach involves deep-frying thick poha before tempering. Making poha namkeen with roasted poha is the best choice because deep frying uses a lot of oil and keeps the dish light.

Poha Chivda Recipe

INGREDIENTS

1 cup thin poha/ thin flattened rice
1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds/jeera
2 dried red chillies
5 fresh curry leaves
3 slit green chillies
1 teaspoon peanuts/groundnuts
1 teaspoon roasted chana dal
1 teaspoon thinly sliced coconut
Salt to taste
¼ teaspoon red chili powder
½ tsp turmeric powder

INSTRUCTIONS

Roasting the poha

The thin poha should be placed into a heated pan.
Lightly dry roast the poha.
Don't let it turn brown.
Just roast it for two minutes over a low flame until it becomes crispy.

Tempering for the chivda

Put the pan on flame, and add oil.
Add the cumin and mustard seeds and watch them pop up.
Crackle the curry leaves before adding them.
Slit the green chilies and add the dried red chilies.
The peanuts are then added and nicely roasted.
Add the roasted chana dal and the pieces of thinly cut coconut and roast for a short while.
Mix well after adding dry spices like salt, red chilli powder, and turmeric powder.
Mix well after adding it to the roasted poha.
Put the heat off.
Give it time to cool.
Use an airtight container for storage.
Relish as a fast evening snack.

Notes
To make the snack light and non-greasy, use less oil.
Can be kept sealed for a minimum of 10 to 15 days.
To add more tastes, you can also add other ingredients like sesame seeds, chopped almonds, and cashew nuts to the tempering.

Poha Namkeen Varieties Online

If you are looking for ready-made Indori Poha Chivda Namkeen and its other varieties, then visit the website www.indore.online. Here you will find delicious Poha Chivda namkeens that are made with fresh ingredients and are preservatives-free.

Poha Mix Sev which is a delicious mixture made by combining roasted poha, sev and other ingredients used in tempering. You can simply order this tastiest namkeen- Indori poha mix sev by clicking on the link- Buy JainM Foods Poha Mix Sev, 200g.

Diet Mix Chivda is a delicacy prepared by mixing thin roasted poha, and other ingredients, mainly peanuts, cashew nuts, roasted chana dal, and curry leaf tempering. You can simply order this Chivda namkeen- Indori Diet Mix Chivda by clicking on the link- Buy JainM Foods Diet Mix Chivda, 200g.

Indore Onilne offers a large collection of varieties of namkeens, some of which are Jiravan sev, Ujjaini sev, Ratlami Sev, Cornflakes mixture and Barik sev. So instead of searching “namkeen shop near me”, start searching for namkeens online, land on the Indore Online website, and order snacks online from the comfort of your home.

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Masala Khakhra

Now Make Crunchy Masala Khakhras At Home!

Khakhra is a Gujarati food that is crisp, extremely crisp, prepared with healthy ingredients, and cooked by dry roasting, making it both healthy and delicious. A masala khakhra is a khakhra that has been spice-flavored. Even if you are watching your weight, you can cheerfully enjoy these crisps. If you are not traveling to Gujarat very often, you can still enjoy this Gujrati delicacy by trying it at home.

Let's discuss the ingredients of the Khakhra recipe:

Flour: Whole wheat flour is used to make the khakhras. Besan, which is added in very little amounts, gives the khakhras a very wonderful flavour.

Spices: To flavour the khakhras, dried fenugreek leaves, red chilli flakes, and carom seeds (ajwain) were used. The right amount of salt is very important for khakhras. 1/2 tsp salt is just the right amount for 1 cup of whole wheat flour.

Oil and milk: When preparing the dough for khakhra, as little as 2 tsp of oil should be added. Knead the dough with milk. The recipe does not call for the addition of water, to give it long shelf life. The khakhras are roasted without oil.

Tips for making the ideal khakhra:
Roll it as thinly as you can.
Cook for 3-5 minutes on a low burner (each khakhra).
While cooking the khakhra, press it.

Recipe to make Masala Khakhra

12 to 15 masala khakhras can be made from this recipe..

1. Combine 1 cup of whole wheat flour (aata), 2 tsp of gram flour (besan), 12 tsp of carom seeds (ajwain), 2 tsp of dried fenugreek leaves (kasuri methi), 1/4 tsp of red chilli flakes, 1/8 tsp of turmeric powder (haldi), 1/2 tsp of salt, or salt to taste, and 2 tsp oil.
2. Thoroughly combine everything.
3. Gradually add milk.
4. Prepare a soft dough similar to chapati dough.
5. Cover the dough and let it rest for 15 minutes.
6. Give the dough one knead after 15 minutes.
7. Separate the dough into pieces.
8. Form a ball out of the portion. Add some flour and coat. By applying pressure with your fingertips, flatten the dough ball.
9. Next, roll into a khakhra keeping it incredibly thin. Incorporate flour as needed.
10. Heat a skillet to a medium temperature. Onto it, place the khakhra. Cook it on a low flame. Allow the bubbles to form.
11. Flip it over and cook the other side as well. The khakhra should be pressed using muslin fabric.
12. Flip it once again, and cook it until golden brown spots start to appear. Each khakhra needs to be cooked for at least 3 minutes and 5 minutes if it is larger.
13. Allow it to completely cool down. In a container that is airtight, pack them. Bon appetit!

Interesting recipes to try out with Masala Khakhra

The Khakhra Chaat

Who doesn't enjoy the wistful flavour of Northern Indian street chaat? The majority of these chaat recipes feature curd, a variety of intriguing spices, tamarind chutney, a green chutney consisting of coriander, green chilies, and fresh mangoes as the topping. Due to the fact that khakhra already has a flavour profile that fits the chaat category, making a chat from it is even more intriguing. Simply break up some khakhras into medium-sized pieces and top it with finely chopped tomatoes, onions, the two chutneys, curd, and coriander leaves before adding some sev as a garnish!

Chivda


Rotis leftovers are used to make the traditional Indian breakfast dish chivda. This dish is prepared similarly to poha but with bits of roti. Simply include chunks of khakhra in the recipe to get this crunchier and more delicious variation! Crack some mustard seeds, chana dal, and peanuts in a heated pan with some oil. They should just be lightly cooked until everything is brown and fragrant. Add salt and your preferred spices to this along with the crushed khakhra.

Coleslaw and Khakhra


There aren't many better combinations than this khakhra coleslaw combination if you want to satisfy your demands for a continental breakfast with a desi twist! Start by shredding some vegetables, such as cabbage, carrots, and celery, to make homemade coleslaw. Combine it with some apple cider vinegar, mayonnaise, and Dijon mustard. Use this coleslaw mixture to garnish your khakhras. Your quick breakfast is ready!

Summing it up


If you want to try out the amazing snacks recipes share above, but need instant khakhras instead of making them from scratch and also looking for the same home-like flavour, you can simply order it online from www.indore.online or just click on the link Masala Khakhra - Indore (200gm pack) : Available only for self-pickup – Indore.Online and place your order. Khakhras from Indore Online are fresh, authentic, preservatives-free, crunchy and delicious. You can also order instant packs of other delicious snacks like ratlami sev, instant indori poha, instant bedmi puri mix, and many more. To add the unique indori flavour to these snacks, don’t forget to order pure indori jeeravan masala also. And your snacking will be sorted forever.

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