You can order our handmade Banarasi Aloo Papad directly from our website — made in small batches by our mother in Varanasi, sun-dried with no preservatives, and shipped pan-India. We dispatch within 2–3 working days to Delhi NCR, Mumbai, Bangalore, and all major cities. No middlemen, no factory floor — straight from Banaras to your door.

Our Banarasi Aloo Papad is available in multiple pack sizes. For bulk or per-kg pricing, check our product page — we update pricing there directly. We don't do wholesale through this website, but we do offer bulk orders for families and gifting; reach us on WhatsApp for that.

One roasted Banarasi Aloo Papad (approx. 8–10g) has around 30–35 calories. Fried, it goes up to 45–55 calories depending on oil absorption. Compared to chips or biscuits, it's a lighter snack — especially roasted or microwaved. Our papad has no added fats in the dough itself: just potato, rock salt/ iodised salt, mustard oil (a small amount), and spices.

Yes — our Banarasi Aloo Papad (Vrat Special) is naturally vrat-friendly. We use rock salt (sendha namak) instead of common salt, fresh potatoes, and simple spices — all fasting-compliant. No common salt, no baking powder, no additives. Many of our customers specifically order during Navratri. If you're observing a strict fast, check your personal fasting rules, but the ingredients themselves are all traditionally vrat-safe.

Because our Banarasi Aloo Papad is thoroughly sun-dried, it keeps well for up to 3-4 months without any preservatives — as long as you store it in a dry, airtight container away from moisture. Don't handle with damp hands. No refrigeration needed. The moment moisture gets in, it softens — so keep the container sealed when not in use. Properly stored, the crunch stays intact.

Most aloo papads sold in India use dehydrated potato powder — the same base as instant mash. Banarasi Aloo Papad is made from freshly boiled potatoes, hand-mashed and sun-dried on rooftops in Varanasi. The spice balance is also different: rock salt and black pepper as the primary flavours, not just red chilli. No soda, no binding agents. The result is a denser bite, a fuller potato flavour, and uneven natural puffing when cooked — the kind that signals handmade to anyone who's had the real thing.

All four methods work — here's what each gives you:

Deep fry: (hot oil, 2–3 seconds): Full puff, classic crunch, richest flavor. The traditional way.
Open flame / tawa roast: Lighter, slightly smoky. Good for everyday eating without the oil.
Air fryer: (1–2 minutes at 180°C): Clean, even puff. Works well if you use an air fryer regularly.
Microwave:(30–45 seconds on high): Fastest, completely oil-free. Slightly softer texture than frying but perfectly decent.

If it's your first time eating our Banarasi Aloo Papad, fry it once. You'll understand what the papad is actually supposed to taste like.