Spyran Double Mari Papad is a traditional Gujarati-style spicy urad papad made for people who enjoy bold and spicy flavours. Made from premium quality urad dal and loaded with extra black pepper, this papad delivers a strong, fiery taste with every crispy bite. Along with black pepper, it is blended with cumin, garlic and authentic Indian spices to create a rich homemade flavour that pairs perfectly with daily meals.

The base is urad dal, which is standard for Gujarati-style papad and the reason it puffs and crisps the way it does. Urad gives a cleaner, more blistered surface than moong-based papad, and it holds spice better because the texture is denser. A spicy urad papad carries the pepper through each bite instead of leaving it on the surface.

If you want to buy hot pepper papad that actually delivers on the promise of heat, this is the pack. Also available as extra spicy papad online through Spyran with delivery across India.

How to Identify Good Extra Spicy Papad

• Visible coarse black pepper specks across the surface, not just a faint seasoning
• Thin, even papad that puffs uniformly when heated
• Clean urad dal colour, pale cream to light yellow, with no dark or damp patches
• Firm and dry, snapping cleanly rather than bending
• Strong pepper aroma when held close, even before cooking

Doublemari Papad Usage

• Roast on direct flame, in a microwave, or fry in oil until crispy and blistered
• Serve as a crunchy side with dal rice, khichdi, pulao or a full Gujarati thali
• Enjoy as a spicy evening snack with chai or cold drinks
• Crush and use as a crispy topping on salads, chaat or curd rice
• Pair with pickle, chutney or onion salad for extra flavour

How to Roast or Fry Double Mari Papad

On a flame: hold with tongs over a medium gas flame, rotating continuously. It puffs and chars in spots within fifteen to twenty seconds. Do not leave it in one position or the pepper flecks scorch and turn bitter.

In a microwave: place one papad on a microwave-safe plate and heat on high for thirty to forty seconds. It puffs unevenly but stays oil-free.

Deep fried: drop into hot oil for two to three seconds per side. It puffs instantly and turns golden. Drain on paper. Frying gives the crispest result and the fullest pepper hit, since the oil carries the flavour across the whole surface.

How to Store Double Mari Papad

Keep in an airtight container or reseal the pack tightly after every use. Store in a cool, dry place away from moisture and sunlight. Papad absorbs humidity fast, and once it goes soft it will not crisp properly no matter how you cook it. During the monsoon, keep the container inside a cupboard rather than on the counter. Stored properly, spicy urad papad keeps for several months without losing its flavour.