this is Indian Big round wafers, also known as pappadums, consist of urad flour. They are rolled paper-thin, and dried out in the sun. papads are flame-roasted by placing it on a metal rack, a few inches above a burner. Once exposed to the heat, they will expand. Move the papad around quickly and evenly so it won't burn. Repeat to other side. In the South, they are deep fried in oil. Once in hot oil, they will expand and sizzle. Remove with tongs and place on paper towel to remove excess oil. Papads are served as an appetizer with coriander chutney, or served as an accompaniment to biryanis, pulaos and curries. A staple in every indian's home
Heera Kesar Mango is made from the finest quality mangoes. It is great by itself, or warmed and poured on ice cream. Like Alphonso mango Pulp, it can be used as a topping or blended together with milk or yogurt. It makes wonderful Mango Lassi.
Haldiram’s Nimbu Masala is nothing but potato noodles with a tangy taste. This makes it suitable for consumption with beverages like tea and coffee. The absence of MSG in it and the extra freshness of the snack, make it safe for consumption.