Whole Wheat String Papad: Gahu Kurdai

It is a sun-dried string papad made from fermented whole wheat ground into batter, shaped into concentric string rounds using a chakli press. It is free from preservatives and artificial additives.

"Gahu" means wheat in Marathi, and "Kurdai" refers to the traditional sun-dried string papad that is a staple of Maharashtrian kitchens. Together, they describe this wholesome, whole wheat version of the classic papad.

It is made by Yukta Gruh Udyog, a family-run business founded in 2012 by Shital and Nirmalabai Patil from Bhaler Tal village in Nandurbar. The recipe has been passed down through three generations of the Patil family.

The wheat is soaked over days, fermented, ground into batter, and pressed through a chakli press into concentric string rounds. The rounds are then sun-dried on terraces and courtyards in the traditional way.

Being made from whole wheat, it retains its natural fibre, vitamins and minerals unlike refined flour papads. The fermentation process also enhances its digestibility and supports gut health.

It is light, airy and delightfully crispy with a subtle fermented wheat flavour. Customers describe it as uniquely satisfying — like a cloud of crunch that elevates any meal.

Simply deep fry it in hot oil for a few seconds until it puffs up and doubles in size. It can also be roasted on an open flame for a lighter, oil-free option.

It pairs beautifully with dal rice, sabzi and curd as a classic Maharashtrian meal accompaniment. It also works as a standalone snack with chutney or as a crunchy base for creative appetisers.

Yes — it is made entirely from natural ingredients with no artificial preservatives, colours or additives.

Unlike regular papads made from refined flour or lentil flour, this one is made from fermented whole wheat, giving it a unique texture and flavour. Its string pattern also sets it visually apart from any standard papad.