खिचड़ी के चार यार – दही, पापड़, घी और अचार।
We have heard this from our grandparents since we were kids. Khichdi with a side of papad, nimbu ka achaar, and a fragrant tadka of ghee-jeera on top may sound simple but trumps even the most expensive, exotic Michelin star dish. Papad or Poppadoms have been an integral part of Indian meals and were usually handmade. Papads (Papadum/Poppadum) can be made using different ingredients like aloo (potatoes), channa, rice, sabudana, and urad dal. We tried Mother’s Recipe Papads – Udad Papad and Punjabi Masala Papad. Here is our #FirstImpression.
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What You Need To Know About Mother’s Recipe Papads
*As per information on the pack
- Store in a cool and dry place.
- Can be made using three methods – Frying, in a microwave and roasting on an open flame.
#FirstImpression Of Mother’s Recipe Udad Papad
Price and packaging – Mother’s Recipe Udad Papad is priced at Rs 64/-. Each pack has around 32 papads. It comes in a simple plastic pack with a shade of orange.
How to make them – There are three ways mentioned on the pack with which you can cook them. Roast them on a gas stove, lightly brush it with oil and make it in a microwave or simply by frying it. We tried these papads by using two methods – Roasting and in a microwave.
Appearance and aroma – Urad dal papads have a peculiar aroma the moment you open the pack which was completely missing here. You can see the specs of black pepper on the papads.
Taste and texture – The papads are VERY crunchy, mildly spicy and the black pepper gives an unmissable spicy kick. The after taste of this papad was a little bitter. It might taste nicer when turned into masala papad with lots of chopped onions, tomatoes, green chilies, and lemon.
#FirstImpression Of Mother’s Recipe Punjabi Masala Papad
Price and packaging – Mother’s Recipe Punjabi Masala Papad is priced at Rs 76/-. Each pack has around 32 papads. It comes in a simple plastic pack with a shade of red.
How to make them – There are three ways mentioned on the pack with which you can cook them. Roast them on a gas stove, lightly brush it with oil and make it in a microwave or simply by frying it. We tried these papads by using all three methods.
Appearance and aroma – The urad dal papad aroma was missing. We could see a lot of specs of black pepper and spices on the papads.
Taste and texture – The Mothers Recipe Punjabi Masala Papads are crunchy and very spicy. The papad made using the deep frying method was the crunchiest and the heat also subsided a little. The papad made using gas-roasting method was the least crunchy and the papad made in the microwave was a little unevenly cooked, but was crunchy. The spice levels of the papad are quiet high and not recommended for people who have low spice tolerance levels.
Overall, the Mother’s Recipe Udad Papad and Punjabi Masala Papad are an average product that we don’t see ourselves buying again.
Mother’s Recipe Papads
The Mother’s Recipe Papads are crunchy, but have a forgettable aftertaste.
MRP (Udad Papad) – Rs 64/-*
MRP (Punjabi Masala Papad) – Rs 76/-*
*Price at the time of review
Which is your favorite way to eat papad – plain, with curd, achaar or as a masala papad?
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