Papads, also called papadums or poppadoms, are thin dried discs made from a seasoned dough, most often of urad or moong lentil flour. They are sold uncooked and are fried, roasted over a flame or cooked in a microwave before eating.
Because they are dry, papads keep well. Suppliers commonly declare a shelf life of somewhere between six months and a year, for illustration. The real figure depends on moisture, ingredients, packing and storage, so confirm it for each product.
Types of papad
- Urad papad: the classic type, often flavoured with black pepper, cumin or garlic.
- Moong papad: made from green gram flour, lighter in taste.
- Rice papad: including the Gujarati khichiya, made from rice flour.
- Potato and sago papads: made from potato or sago (sabudana), often sun-dried.
- Masala and chilli papads: extra spice for heat.
- Mini and ready-to-fry forms: small discs and shapes for snacking and restaurants.
How they are made
Flour is mixed with salt, spices, a little oil and an alkaline salt known as papad khar, which helps texture and expansion. The dough is kneaded, rolled into thin discs by hand or machine, and dried in the sun or in drying rooms.
Sun drying is traditional but exposes papads to dust, insects and birds. Factory drying in closed rooms is more hygienic and consistent. Ask where and how drying happens before you approve a supplier.
Papads are usually packed in sealed plastic or laminated pouches, then in cartons. A good moisture barrier and a firm fit in the carton matter more than looks. Ask for the pack material and test a sample pack for breakage after a long road and sea journey.
What shortens shelf life
- Moisture: papads pick up moisture, go soft and can grow mould. Packing must keep moisture out.
- Oil: higher oil content can turn rancid over time, especially in heat.
- Insects: dry flour products attract storage pests if packing or storage is poor.
- Breakage: thin discs break in transit unless packed firmly.
- Heat and light: warm storage speeds up flavour loss and rancidity.
What to check
Specify moisture, size, thickness, weight per pack and how many pieces per pack. Agree microbiological limits and test for pesticide residues and contaminants in the flours.
Check allergens carefully. Asafoetida (hing), a common papad spice, is often compounded with wheat flour, which brings gluten. Some papads also contain sesame. Ask for the full recipe and test where your label claims depend on it. The approach is covered in how to check processed foods for allergens and cross-contact.
Papads are often bought alongside other dry snacks. See what snacks and namkeen can be exported from Gujarat.
How we help
We audit papad makers in Gujarat, with a close look at drying areas, hygiene and packing. We have samples tested at NABL-accredited labs for moisture, microbiology and allergens, and check packing before loading. Ask for a free sourcing review.