Elevate Your Meals With Masalchee’s Chana Garlic Papad!

Papads are a traditional Indian snack made from lentils and spices. They are crispy and savory, and can be served as an appetizer, side dish, or snack. Traditionally, papads were made at home, but they are now widely available in ready-to-cook sections.

We recently reviewed Masalchee’s Chana Garlic Papad and rated them on parameters like taste and texture. All of our testing details are discussed in our Masalchee Chana Garlic Papad review.

Will this chana garlic papad complement your everyday meals?

Key highlights of the papad are detailed in the table : 

What do we expect? We anticipate a fresh, bold crunch, warm flavors of garlic, and a soda-free aftertaste.  

Masalchee Chana Garlic Papad was evaluated using the following criteria: 

1. Taste

When we talk about the taste, we are looking at the prominence of garlic, freshness of the flours used and the presence of soda. Sometimes packaged papads have an excessive taste of soda, resulting in an undesirable flavor. How was our experience here? 

2. Texture

We expect a crispy and crunchy texture. Are these papads thin or thick? Is the thickness consistent across all papads? 

3. Other Factors 

The price, packaging, main ingredients, roasting methods and shelf life are also recorded during the review.

Here’s why we loved Haldiram’s Javitri Papad.

Price + Packaging 

A 400 gm pack holds around 25 pieces of these papads. Priced at Rs. 149, it offers a shelf life of 4 months from the date of packaging. It comes in a plastic pouch pack with a zip-lock, making it easy to store after each use. 

Main Ingredients 

Chana pulse flour (44%), Black gram pulse flour (44%), Edible common salt, Red chilli powder, Edible oil, Barilla (sazi), Sugar, Fresh garlic paste (4%), Cumin seed, Citric acid, Spices and condiments are the list of main ingredients. 

The ingredient list looks fairly clean and is devoid of preservatives. Thumbs up! 

Barilla (sazi) is a vital ingredient used in the papad making process. The benefits of using this ingredient is to enhance the taste, improve the dough rolling property and the frying quality. 

Our Review Procedure

There are three ways to roast these papads : 

• Open flame (without fat)
• On tawa by dry roasting (with no oil).
• On tawa roasting with fat (we used refined oil).

We roasted the papads using all the three methods.

What’s Our Take On These Papads?

Aroma + Appearance 

These hand-rolled papads have a rustic appearance. Unlike machine-made papads, which have even edges, these have frayed uneven edges. 

The aroma of chilli and garlic is prominent here. 

Taste 

These papads are fresh, tasty and seasoned with the right amount of salt. The flavor of chilli and garlic is evident in each bite. The chilli heat is medium and is not overpowering. 

We didn’t get an overpowering taste of soda at any moment. That is really appreciated!

Texture 

Coming to the texture, we loved how crisp these papads are. The best part is that the papads retain their crunch even after keeping them open for 30 to 40 minutes. 

The thickness is uniform, and the papads cook evenly on all sides. No matter whichever roasting method you choose, you will get consistent results. 

Related Read :

Balasa Jeera Masala Papad Review.

Here are some interesting FAQs on Masalchee chana garlic papad.

Thumbs up! The key characteristics of this chana garlic papad are its crisp texture, pleasing flavors, and clean ingredient list. The garlic and chilli flavor is very well showcased in the actual taste test. What’s the best part? It retains its crispness even after a long period of roasting, which we loved. 

Do you enjoy eating papad with your meals?

Our reviews are unbiased and all samples used during the reviews were paid for by us. Read our entire ethics statement here.