Papad Khar — Alkaline Salt for Papad | 200 g & 1 kg

Papad Khar is a traditional alkaline salt (sodium carbonate / potassium carbonate blend) used as the essential leavening and tenderizing agent in homemade papad (papadum). It is what gives papad its characteristic light, crispy, airy texture when roasted or fried — without it, the dough will not puff and crisp correctly. A specialist pantry staple for traditional South Asian home cooking. Available in retail and bulk sizes.

Culinary Uses:

Homemade papad and papadum — urad dal, moong dal, rice, and sabudana varieties
Traditional Gujarati and Rajasthani papad recipes
Lentil-based crispy wafers and fryums
Any recipe that calls for papad khar or khar as a leavening agent

How to Use: Dissolve in water as directed in your papad recipe before kneading into the dough. Quantity varies by recipe — typically a small amount is sufficient. Follow your specific papad recipe for correct ratios.

Available Sizes:

200 g — $2.99
1 kg — $9.99

Storage: Store in a cool, dry place in a tightly sealed airtight container away from moisture. Keep away from children.

Vendor: Spice Hub of India

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