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Our traditional Papads are made from heirloom recipes with original ingredients. Unlike commercially available papads today which are made using Soda-bi-carbonate, we use an ancient ingredient called "Sajji-Khar" which lends the papads its unique flavor making it pliable and gut-friendly. Papads were meant to be eaten as an accompaniment at the end of the meal to lower the glycemic index of the food, thus keeping us full for longer. This is why most papads are made with daals and seeds.