Lijjat Plain Papad

Lijjat Garlic Papad is the "bold and aromatic" cousin of the classic Jeera variant. Made with a base of Urad Dal (Black Gram) flour, this version is specifically designed for those who want a strong, savory punch of garlic and green chili in every bite.

The "Aromatic Kick" Profile

The Garlic variant is distinct because of its sharp, pungent aroma. Unlike the earthy Jeera version, the scent of fresh, toasted garlic hits you the moment it touches the pan or flame.

• The Flavor: It offers a balanced profile of salty lentil dough combined with the spicy heat of green chilies and the deep, savory umami of garlic.

• The "Hing" Backbone: Like all Lijjat products, it uses high-quality Asafoetida (Hing) and alkaline salts (Papadkhar), which give it that signature "Lijjat taste" and help the papad puff up perfectly.

• The Infusion: The garlic is typically integrated as a paste or fine powder within the dough, ensuring that the flavor is consistent throughout the entire disc.

Lijjat Garlic vs. Jeera Papad

Product Details (2026)

• Main Ingredients: Urad Dal Flour, Garlic, Green Chilli, Salt, Papadkhar, Edible Vegetable Oil, and Asafoetida.

• Texture: Ultra-thin, hand-rolled, and extremely crispy.

• Shelf Life: 4–6 months (ensure it's stored in a moisture-free, airtight container).

• Nutritional Fact: It is a high-protein snack, containing roughly 20g–23g of protein per 100g.

Preparation Tips

1. Open Flame Roast: For the best results, use tongs to roast it over a gas flame for 5–8 seconds. This brings out the charred garlic flavor, which is much more intense than frying.

2. The "Masala" Twist: Once roasted, top it with finely chopped onions, tomatoes, and a squeeze of lime. The lime juice specifically complements the garlic and chili heat.

3. Microwave Hack: If you’re in a hurry, microwave it for 45–60 seconds. It will expand and become crisp without any added oil.

Pro Tip: Garlic papads are significantly more aromatic than plain ones. If you store them in the same container as other foods (like flour or sugar), they might "transfer" their garlic scent. Always keep them in their own dedicated zip-lock bag or tin.