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Rs. 275.00 Rs. 300.00

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papadwadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papadwadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Anardanapapad is the papad that went rogue. Ammiji’s favorite flavor, this is a papad that you haven’t tasted before. Spiced with hand-pounded pomegranate seeds or anardana, this has tiny bits of tangy goodness in each crispy bite.

Did you know that papad aids digestion? That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Weight: 250gms

Rs. 340.00 Rs. 400.00

Chholey are to Amritsar, what Dal Makhni is to Delhi. Every corner has an eatery that will serve kulcha-chholey, matthi-chholey or their own version of the traditional, masala-spiked Amritsari chholey. In Amritsar, when a woman is not in the mood to cook, she’ll just order in some chholey to go with roti or rice and serve up a delightful meal. When guests are over, it’s chholey that are put on the table first. Then it’s only understandable that Amritsaris have perfected the art of cooking chholey.

 

Ammiji has her own recipes for chholey. There’s the curry that goes well with rice, or the dry, spicy version she makes to go with halwa-puri. Or there’s this semi-dry version that can be had with kulchas, matthis, rotis or even rice – and that version is our particular favorite. Dunk a plain kulcha in, top it with some chutney and raw onions, and you’re in foodie heaven. Or heap the chholey onto a crisp, thin matthi and there, heaven again. This recipe calls for a ground masala, which Ammiji makes herself. After much bantering, we got her to divulge the details of the masala, and here it is!

This masala will add spice to your chholey, and a whole lot of tang; and flavours, layers of flavours, that will make you lick your bowl clean.

How to Use: Boil chholey. Don’t keep too much water since this masala is best in a semi-wet, lipta hua gravy. You can add the masala directly to the boiled chholey and let it simmer for a while. Or if you want to make it Ammiji’s way, make a tadka of onions, tomatoes, garlic and ginger, and add the masala to that before adding to the chholey. Let us know which way you prefer!

Add 1 tablespoon for about 100 gms of uncooked chickpeas.

Ingredients: Corainder, Cumin, Dry Mango, Caraway, Dry Ginger, Cinnamon, Cloves, Nutmeg, Black pepper, Fenugreek, Hing, Salt.

Contains no onion or garlic. This masala is ground at home, using premium spices. Contains salt, so check before adding more.

Weight: 200 gms

Store in a cool, dry place, away from direct sunlight.

Good for: 6 months.

Rs. 275.00 Rs. 400.00

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Fresh green chillies are chopped and kneaded into the dough for these papads before they are rolled out and sundried. And when you roast these papads, the green chillies assume a smoky flavour, adding a subtle hint of spicy smokiness to already delicious papads. They do fabulously well as the base of your masala papad, or will add a spicy crunch to any meal. Or just roast a couple and munch on them anytime, anywhere!

You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Ingredients: Urad dal, green chillies, hing, salt, sajji khaar

Weight: 250 gms

Good for: 6 months. Please keep in an airtight container for longevity.

Rs. 275.00 Rs. 350.00

Who hasn’t heard about Amritsari papadwadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papadwadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Jeera papad is the crowd-pleaser from our triumvirate of papadflavours. It has a mild flavor and is easy on a palate that doesn’t tolerate too much spice. Flavoured with cumin, Ammiji’s jeera papad is the one thing that you won’t be able to stop munching on.

Did you know that papad aids digestion? That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Weight: 250gms

Rs. 275.00 Rs. 350.00

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papadwadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papadwadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Kali Mirchpapad is for those who like it hot! It’s spicy, it’s flavorful and it’ll take a bland meal to an insanely-delicious level. Spiced with hand-pounded black peppercorns, it’s a wonderful complement to everything. Psst, it makes the perfect base for a masala papad too!

Did you know that papad aids digestion? That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Weight: 250gms

Rs. 300.00 Rs. 350.00

The famous Amritsari wadiyan, hand-made at home. Sun-dried dumplings of fiery goodness that add a subtly delicious flavor to any curry or pulao.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.
Amritsari wadiyan are famous around the world. Put them in a simple potato curry and they take on the shape of a gourmet dish. Add them to a plain pulao, and the rice obtains a kick it never had. Pair them with any kind of string beans as a dry dish, and you’ll have a side dish that’ll hog center stage. Wadiyan are that spicy part of traditional Amritsari cuisine that the rest of the world has yet to emulate. And Ammiji’s wadiyan are definitely the best you can get. Dumplings made from ground urad dal and spices and then sun dried under Ammiji’s supervision, according to the recipe that was passed down to her from her mother-in-law. We kid you not, these are that particular bomb of flavor that will leave you wanting more even as you marvel at the spice level.

Weight: 250gms

Rs. 275.00 Rs. 400.00

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too. 

Who hasn’t heard about Amritsari papad wadiyan?

Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices. 

Methi-lassan is Ammiji’s personal favorite. She loves the piquant, fragrant version of this Amritsari papad. She says it reminds her of the winters when she was young and would help her new mother-in-law make these. They would sit on the terrace and separate the methi leaves from the stems till there were little piles of green all around them and then they’d work on peeling the garlic. The combined smell of these two was enough to set anyone’s mouth watering, and the young girl would sneak back downstairs to the kitchen on some or the other pretext and grab a bite to eat before going back up to help her mother-in-law.

This flavorful papad is indeed reminiscent of sunlit winters, of a simpler time, and of good, homemade, delicious food. It’s reminiscent of everything good and pure.

Did you know that papad aids digestion?

That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Ingredients: Urad dal, fenugreek leaves, garlic, jeera, hing, salt, sajji khaar

Weight: 250 gms

Rs. 300.00 Rs. 375.00

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium dal and use the choicest spices.

Ammiji’s Moong Dal Wadiyan are a delicious way to add these protein-packed dumplings to your everyday meals. While the traditional urad dal wadiyan and fiery and can not be eaten on a daily basis, these ones are mild and nutritious enough to be added to anything. Our favorite ways to use these wadiyan are to add them to any pulao or any curry for layers of subtle flavor and an intriguing aroma. We also add them to our dry sabzis (amaranth leaves cooked with these wadiyan are unbelievably delicious!).

Once you start adding these wadiyan to your cooking preparations, we promise that you won’t be able to do without them. 

Ingredients: Moong dal, Salt, Red Chilli, Coriander, Asafoetida

Weight: 250 gms

Rs. 275.00 Rs. 400.00

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Ammiji’s Oregano Papads are a study in experimentation. We took our favorite Italian herb, added a hint of garlic, and voila! The end result turned out even better than we expected. The papad is the perfect base for a thin cheese pizza, or salad rolls. But of course, we love to eat it as it is, accompanied with a glass of wine! And even if we do say so ourselves, the taste on its own, or with toppings, is eccellente!

You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Ingredients: Urad dal, oregano, garlic, salt, sajji khaar

Weight: 250 gms

Good for: 6 months. Please keep in an airtight container for longevity.

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