Why moong dal papad is India’s favorite spicy crisp snack

When it comes to quintessential Indian snacks, papad (especially, moong dal papad) holds a special place in hearts and kitchens across the country. That thin, crisp, disc-shaped treat adds an irresistible crunch and a burst of flavor to any meal.

Among the many varieties available today, Patanjali Moong Dal Papad stands out, blending tradition with wholesome ingredients for a snack that’s as tasty as it is authentic.

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Papad, also known as papadam or appalam in different parts of India, has been a culinary staple for centuries. Traditionally made from lentil flour, this spicy and crispy delight can be roasted, fried, or microwaved to perfection.

The result is a golden, brittle wafer that complements every Indian meal, whether it’s dal and rice, biryani, or even a simple vegetable curry.

What makes papad so beloved is its versatility. It’s light enough to serve as an appetizer, yet flavorful enough to accompany a full meal. For many households, no meal feels complete without the familiar crackle of a perfectly roasted papad.

Why choose moong dal papad?

Among the myriad brands that produce papad, Patanjali Moong Dal Papad has carved a niche for itself by emphasizing purity, quality, and traditional preparation methods.

Made primarily from moong dal (mung bean) flour, this papad is infused with just the right blend of spices to provide a subtle yet enjoyable heat.

Patanjali moong dal papad is a traditional Indian thin, crisp, disc-shaped spicy treat. It can be served as an accompaniment to a meal.#PatanjaliProducts #moongdalpapad #Patanjali pic.twitter.com/goU9O1qTD9

— Patanjali Ayurved (@PypAyurved) June 7, 2025

Patanjali’s commitment to using natural ingredients ensures that every papad is free from artificial preservatives or colors. This makes it an ideal choice for those looking for a snack that is not only delicious but also healthier.

The use of moong dal also means the papad is rich in protein and dietary fiber, a boon for those mindful of nutrition.

One of the best things about Patanjali Moong Dal Papad is how easy it is to prepare. You can roast it over an open flame, in a microwave, or pan-fry it lightly in oil until it puffs up and becomes crisp.

The roasting method tends to be healthier, maintaining the delicate flavors without adding extra calories.

Serve it as a crunchy side with your everyday meals, be it dal-chawal, pulao, or sabzi. It also pairs wonderfully with a variety of chutneys like mint, tamarind, or garlic, turning a simple papad into a flavor-packed treat.

Some adventurous cooks even crumble it over salads or use it as a topping for chaats to add a textural twist.

Also Read: Bite into better: The whole wheat biscuit revolution

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