Welcome to Sindhi Kachri


Welcome to Sindhi Kachri, one of the leading online papad suppliers in India. With strict quality and taste policies applied by Sindhi Kachri, we have a big range of Indian Papads such as masala papad, chana papad, moong papad, urad papad, garlic papad, Punjabi papad, Rajasthani papad, and Gujarati papad. These papads are made by hands as well as machines. We also deal in variety of kachris.

A papadum (also called papad) is a thin, crisp, round flatbread from the Indian subcontinent. It is typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame).

In most Indian restaurants around the world, they are served as an appetizer with dips, which often include mango chutney, lime pickle, onion chutney, and raita. Masala Papad with sev, onion, tomato, coriander leaves toppings, is one of the best selling appetizers in India.

Sindhi Kachri is now offering its all varieties of papad online. Customers can buy papad online and get it at home to taste. With a big range of masalas and gram pulses, Sindhi kachri is making papads of different tastes which are usually loved by people of different regions of India such as Rajasthan, Punjab, and Gujarat etc

In this website, you can find various food products online offered by Sindhi Kachri. In product section you can buy papad and kachri online. You can try our all varieties of papads here such as Moong Special Papad, Moongs Punjabi Papad, Chana Masala Papad, Chana Garlic Papad, Urad Special Papad, Urad Punjabi Papad, Moong Garlic Papad, Sindhi Papad, Papad Churi and Disco Papad online. So buy papads online from Sindhi kachri and try all amazing tastes.

Our Papads are handcrafted and carefully packed in a hygienic environment. These can be consumed independently or as an accompaniment to Lunch/Dinner. We recommend you try some of our papads by having them in typical malwa style whether by making stuffed papad recipe or by making Papad Sabzi. We are sure that you will enjoy each and every bite of these recipes.

Sindhi Papad tastes best when consumed within the 1-1.5 months. As we don’t add any preservatives to our preparation, we recommend the consumption within 5-6 weeks. It is the perfect snack for home, office, or travel.

Papad is certainly a Sindhi staple

In the old days in Sindh, papad was made at home. Women and children worked together in the angan, the courtyard, of the family home making the dough and rolling it out and laying it on mats to dry.

After Partition, families splintered, people moved to new homes and took time to settle down. Many enterprising women of families who had suddenly lost everything and had no means of income started making papad and pickle at home and walked from door to door, selling their produce to the better-off Sindhis in the towns and cities where they – equally displaced and confused – had settled, but not settled sufficiently to be making their own papad yet. Papad-making is a tedious and time-consuming process, and very soon more and more families were outsourcing from the displaced women who made it their profession.

Papad is eaten and enjoyed all over India but for the people of Sindh it has always been a staple. Sindhi hospitality is famous – when a Sindhi family is expecting a visitor, the first thing on their minds is what they are going to serve to eat and drink. A guest to a traditional Sindhi home would be greeted with papad and a glass of water, and this would invariably be followed by something more elaborate.

Sindhi kitchens!

Sindhis also make wadi, kheecha and kachri which are different kinds of dried ready-to-fry goodies. Wadis are little nuggets of dal ground up and dried in the sun and they can also be added to gravy dishes. Kheecha are also papad, but made with rice or sago. Elderly Sindhi women relish their memories of eating deep-fried miteranji kachri with saeebhaji-khichdi, one of the most popular Sindhi meals. In Sindh, kachri was made from traditional Indian vegetables like bhindi, gawar, karela and padwal, spiced with salt, chilly powder, amchur and other flavours, and dried in the sun. Nowadays, vegetable kachri is rare and the terms kachri and kheecha tend to be interchangeable.

Roasted papad is a must at each meal in a traditional Sindhi family. Even breakfast of loli or alu-mani, or syel mani is always followed by papad. Papad is such a strong habit to many Sindhis that they absolutely must eat it with every single meal.

Among the Sindhi community which has trading outposts in every port across the globe, papad is rolled, dried, packed in the home country and sent out to the men in distant lands. In the early pioneering days of the community, they bootstrapped in faraway countries, enduring hardship and working to earn money for their families at home. They often had cooks who took care of their meals, but papad was rare. As they became prosperous, they could eat whatever they wanted and often arranged for consignments of papad from home.