Handmade papad can be more than a side dish at lunch. With a few simple serving ideas, the same pack can accompany a comforting dinner, become a freshly topped starter or bring different flavours to a family table. These ideas do not add onion or garlic. Choose the papad, seasonings and other ingredients according to your own dietary practice and check every packaged ingredient's label.

1. Keep it classic with dal and rice

Prepare your papad according to the pack instructions and serve it separately alongside dal and rice. Handmade Udad Mari Papad is a pepper-flavoured option to try. Bring it to the table just before eating so everyone can enjoy it crisp, rather than letting it sit against a moist curry.

2. Pair it with khichdi and kadhi

A bowl of khichdi, a little kadhi and freshly prepared papad make a straightforward family meal. Place the papad on a separate dry plate and break off pieces as you eat. If you are serving children or guests who prefer less spice, choose a variety that matches their taste instead of assuming every papad has the same heat.

3. Make a cucumber and coriander topped papad

Cook the papad first. Finely chop cucumber and fresh coriander, then add a little lemon juice and a seasoning that fits your dietary preferences. Drain excess liquid, spoon a small amount onto the papad and serve immediately. Keep the topping separate until serving: putting it on too early softens the base. This is an easy starting point for a masala papad without adding onion or garlic.

4. Put together a family flavour platter

Prepare a small selection of papad flavours and arrange them on a dry platter. Try Green Chilli, Punjabi and Udad Mari as separate choices, or explore Tiranga Papad for its mixed selection. Tell guests which flavour is which so they can choose for themselves. Add small portions as needed to keep the platter fresh.

5. Finish a Gujarati thali with a crisp accompaniment

Serve papad alongside roti, dal, rice and your chosen vegetable dishes. You do not need to change the whole meal: a different papad flavour is a simple way to vary a familiar thali. Keep chutneys and other wet accompaniments in their own bowls, and let diners add them at the last moment.

Plan the pack around your household

If you prepare papad only occasionally, start with a pack you expect to use within the labelled best-before period. Store the remainder according to the pack instructions. When exploring a new flavour, try it plain first so you can decide which meals or toppings suit it.

For help with preparation, see how to roast and store handmade papad. To compare flavours before ordering, read our handmade papad buying guide.

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