Ready to Fry Papad Fryums

The Snack That Comes Alive

Long before packets of ready-to-eat snacks filled kitchen shelves, Indian families used the summer sun to prepare their crunch for the year ahead.

Rice, wheat or sago mixtures were seasoned and pressed into different shapes, then spread across terraces and courtyards to dry. Making them was often a family occasion. The adults prepared and shaped them; the children were entrusted with the important responsibility of keeping away birds. Once completely dry, the little pieces were packed into tins, ready to be fried whenever a meal needed something extra.

Papad Fryums took this familiar idea and gave it a playful new form. Simple discs became wheels, tubes, nets and three-dimensional shapes. Yet the most delightful part remained unchanged: the moment they met hot oil.

Granvia Papad Fryums may look small and unassuming inside the pack. Drop them into properly heated oil, however, and they come alive—expanding, unfolding and turning wonderfully light and crisp within seconds.

It is part snack and part kitchen theatre. Children gather to watch the shapes grow; adults recognise the familiar crackle that can brighten a plate of dal and rice, accompany khichuri or become a snack in its own right.

Some foods are enjoyed only when they reach the plate. Granvia Papad Fryums begin creating pleasure while they are still in the kadai.

Small in the pack. Big on the plate.