Understanding the Key Differences Between Papad and Fryums
- A Merchant
- Dec 26, 2025
- 3 min read
Papad and fryums are popular snacks enjoyed across many Indian households. While they might seem similar at first glance, they differ significantly in ingredients, preparation, texture, and usage. Knowing these differences can help you choose the right snack for your meal or occasion. This post explores what sets papad and fryums apart, offering clear insights for anyone curious about these tasty treats.
What Is Papad?
Papad, also known as papadam or appalam, is a thin, crisp Indian flatbread. It is traditionally made from lentil flour, such as urad dal (black gram), chickpea flour, or rice flour. The dough is rolled into thin discs and dried under the sun until completely hard. This drying process preserves the papad and gives it a long shelf life.
Papads are usually roasted over an open flame, cooked on a hot griddle, or deep-fried before serving. The roasting method gives a smoky flavor and a crunchy texture, while frying makes them crispier and richer. Papads often come seasoned with spices like black pepper, cumin, or chili, adding a burst of flavor.
Common Uses of Papad
Served as an accompaniment to meals, especially with rice and curry.
Enjoyed as a standalone snack with chutneys or dips.
Crumbled over salads or chaats for added crunch.
Used as a base for creative appetizers topped with vegetables or cheese.
How Noble Redefined the Traditional Papad:
From Precision Drying: ☀️ ➡️ 🏭 Instead of leaving papads outside, we use automatic controlled-atmosphere dryers. This ensures every papad is dried perfectly and stays 100% free from dust, birds, or outdoor pollution.
Untouched by Hands (Hygienic Processing): 🧤 Traditional papads are rolled by hand. At Noble, our process is fully automated. From the mixing of the finest urad dal and spices to the final cutting, the product is "Untouched by Hands," ensuring the highest level of food safety for your family.
Consistency in Every Bite: 📐 In the old way, some papads were thick and some were thin. Our high-speed machines ensure that every single disc has the exact same thickness. This means every papad roasts or fries evenly, giving you the same perfect crunch every time.
The World's Widest Range: 🌍 While tradition was limited to a few flavors, Noble Agro has used technology to innovate. We offer everything from the legendary 222 Rice Papad to the grand Crown and the trendy Nachoz, creating a "World of Variety" that was never possible before.
The Result? The same smoky flavor and crunchy texture you love, but made with Modern Hygiene and Global Standards. We haven't just made a snack; we have perfected a tradition.
What Are Fryums?
Fryums are colorful, lightweight snacks made primarily from starches such as tapioca, potato, or rice flour. Unlike papads, fryums are usually sold in dried, puffed forms that require deep frying before eating. When fried, they expand and become airy, crunchy snacks.
Fryums come in various shapes and sizes, including rings, stars, and spirals, often brightly colored to appeal visually. They are popular as party snacks and are commonly served alongside tea or soft drinks.
Common Uses of Fryums
Served as a crunchy snack during gatherings or casual occasions.
Paired with dips or sauces for added flavor.
Used as a fun, colorful addition to snack mixes.
Key Differences Between Papad and Fryums
How to Enjoy Papad and Fryums
Both papad and fryums offer versatile ways to enjoy snacks:
Papad: Try roasting papad over an open flame until it puffs up slightly and turns golden. Serve with tangy chutneys like mint or tamarind. You can also crumble roasted papad over salads or rice dishes for texture.
Fryums: Fry the dried fryums in hot oil until they puff up and turn crispy. Drain excess oil on paper towels and serve immediately with ketchup or spicy dips. Fryums also make a colorful addition to snack platters.
Storage Tips
Papads should be stored in an airtight container in a cool, dry place to prevent moisture absorption. Fryums also require dry storage but should be kept away from humidity to maintain their crispness after frying.
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