Good papad deserves a little attention at the stove. Cooking it too quickly can leave dark patches while other areas remain uncooked; preparing it too early can mean it loses its crispness before the meal begins. A simple routine helps you serve handmade papad at its best.

Start with the instructions on your pack

Papad varieties differ in thickness, ingredients and preparation method. Read the cooking directions first and use a method suitable for that product. The steps below are general guidance for papad that can be roasted on a tawa. Follow any specific instructions on your Jainam pack in preference to this guide.

How to roast papad on a tawa

1. Warm a clean, dry tawa. Start with moderate heat and adjust as needed. Very high heat can scorch the surface before the whole papad cooks.
2. Place one papad at a time. Give yourself space to turn it without folding or breaking it.
3. Turn frequently with tongs. Move it around the surface so the centre and edges receive heat. Watch the papad rather than relying on a fixed cooking time.
4. Check the whole surface. Look for the change in texture as it cooks, and avoid leaving uncooked patches or letting areas turn black.
5. Transfer to a dry plate. Prepare the remaining pieces and serve promptly. Do not cover hot papad tightly while steam is escaping.

Why does papad sometimes burn or stay uneven?

If a patch darkens immediately, reduce the heat and keep the papad moving. If the edges curl, use the tongs to change its position so they can cook too. An uneven result is a reason to adjust your technique for the next piece, rather than increasing the heat sharply. Different stoves and tawas behave differently.

Store uncooked papad with care

Keep the unopened pack as directed on its label. After opening, close it securely or use a clean, dry airtight container, following the product's storage instructions. Handle the discs gently and keep them away from splashes, damp utensils and steam from cooking pots. Retain the label so you can refer to the best-before date.

Keep cooked papad crisp until serving

For the best texture, roast only what you plan to serve. If you need to hold cooked papad briefly, allow it to cool before placing it in a dry container. Keep it separate from curries, chutneys and moist toppings until the meal is ready. Airtight storage does not extend the product's labelled shelf life.

A simple pairing for tonight

Serve Handmade Udad Mari Papad alongside dal-rice or khichdi, or choose a chilli variety for a different flavour. For ideas beyond a plain side dish, read our handmade papad serving guide.

Choose your handmade papad flavour