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MEDIUM SPICY WADIAN 500g

 275.00
0

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Amritsari Vadi (plural: vadiyan) is also made similarly from dough prepared from a paste of ground urad dal, with salt, black pepper, heeng, red chili, coriander seeds, salt, cumin seeds etc. added to it. Paste is shaped by hand into half round 5 cm balls, and spread out on sheets for sun-drying.
Like papad, dried vadis can be kept for months. Dried vadis are cracked into bite sized pieces and added to curries and vegetable dishes.
These give the dishes a smoky and piquant taste.

MEDIUM SPICY PAPAD

 295.00 590.00
0

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Amritsari papad is made from seasoned dough, usually of hulled urad daal flour, seasoned liberally with salt, black pepper, heeng (asafoetida), cumin, coriander,pomegranate seeds, and sometimes garlic. The proportions are highly variable, leading to a large variety in taste and pungency. The dough is rolled into wafer
thin discs the size of a small plate, and sun-dried to prepare raw papad. Flours from other sources such as lentils, chickpeas, rice, tapioca or potato, are sometimes used.Dried papad will keep for several months without refrigeration.
Papad is prepared by roasting in an oven or on an open flame, and because it is so thin and dry, takes but a fraction of a minute to be done. In Punjab, it is typically served as an accompaniment to a meal after roasting in an oven or on an open flame, but elsewhere in India it is also eaten as an appetizer or snack.

AMRITSARI SPECIAL KHATTA / MEETHA AAM PAPAD(COMBO PACK)

 250.00 460.00
0

AMRITSARI SPECIAL KHATTA / MEETHA AAM PAPAD

Net Quantity 200.0/400.0 gram
Number of Items 2
Type Vegetable Chip

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KABULI AKHROT 500g

 575.00
0

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FULL SPICY PAPAD 500g

 295.00 590.00
0

Buy papad at www.sardarexclusive.com
Amritsari papad is made from seasoned dough, usually of hulled urad daal flour, seasoned liberally with salt, black pepper, heeng (asafoetida), cumin, coriander,pomegranate seeds, and sometimes garlic. The proportions are highly variable, leading to a large variety in taste and pungency. The dough is rolled into wafer
thin discs the size of a small plate, and sun-dried to prepare raw papad. Flours from other sources such as lentils, chickpeas, rice, tapioca or potato, are sometimes used.Dried papad will keep for several months without refrigeration.
Papad is prepared by roasting in an oven or on an open flame, and because it is so thin and dry, takes but a fraction of a minute to be done. In Punjab, it is typically served as an accompaniment to a meal after roasting in an oven or on an open flame, but elsewhere in India it is also eaten as an appetizer or snack.

AFGHANI KAJU 500g

 690.00
0

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MULTANI BADAM GIRI 500g

 520.00
0

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HOME MADE FRIMES

 50.00
0

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PRANTHA MASALA

 90.00
0

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KHATHA & MEETHA AAM PAPAD

 180.00
0

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Made from raw mangoes this mango fruit leather, as aam papad is called in English is a tangy aam papad with a delicious sweet, sour & spicy taste kids andthe young will love.

MEETHA & KHATHA AAM PAPAD

 90.00
0

Buy aam papad at www.sardarexclusive.com
Made from raw mangoes this mango fruit leather, as aam papad is called in English is a tangy aam papad with a delicious sweet, sour & spicy taste kids andthe young will love.

FULL SPICY WADIAN 500 g

 275.00
0

Buy WADIAN at www.sardarexclusive.com
Amritsari Vadi (plural: vadiyan) is also made similarly from dough prepared from a paste of ground urad dal, with salt, black pepper, heeng, red chili, coriander seeds, salt, cumin seeds etc. added to it. Paste is shaped by hand into half round 5 cm balls, and spread out on sheets for sun-drying.
Like papad, dried vadis can be kept for months. Dried vadis are cracked into bite sized pieces and added to curries and vegetable dishes.
These give the dishes a smoky and piquant taste.

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