Lijjat papad is not just a papad. It is made by a women’s cooperative founded in 1959 that now provides work for tens of thousands of women across India, and it is one of the country’s genuine success stories.

Available in chilli, cumin, plain and pepper.

Roast them over a flame for thirty seconds or fry them in hot oil for ten. Serve alongside dal and rice, crushed over chaat, or on their own with a drink. Plain and cumin are the safe choices. The chilli is not.

Stocked at Curry Corner in North Melbourne.