Veerabhadra Punjabi Masala Papad
Published
Veerabhadra Punjabi Masala Papad is a udad dal papad seasoned with black pepper, asafoetida and spices. It scores DA3: nutrition is low because it has almost no fibre and no declared vitamins or minerals, ingredients are a short list with no additives, and risk is moderate because of the salt. Fine a few times a week as a side, roasted rather than fried.
Ingredients, decoded
6 listed- Udad dal flour
- Iodized salt
- Black pepper
- Papad khara
- Asafoetida
- Edible oil & other spices
0 teaspoon of sugar in every 100 g · 0 g total sugar, 5 g a teaspoon
| Energy | 354.7 kcal |
|---|---|
| Protein | 23.4 g |
| Carbohydrates | 62.5 g |
| Total sugars | 0 g |
| Dietary fibre | 0.84 g |
| Total fat | 1.2 g |
| Saturated fat | 0.41 g |
| Sodium | 847.2 mg |
Think this score is wrong?
What to know about Veerabhadra Punjabi Masala Papad
A dal papad with 23 g protein and plenty of salt
A papad made from udad dal flour, iodized salt, black pepper, papad khara and asafoetida, with edible oil and other spices for the Punjabi masala taste. It is bought as a crunchy side for a meal or a light snack on its own. The pack prints no ingredient percentages.
Per 100 g it has 354.68 kcal, 23.42 g protein, 62.46 g carbohydrate, 1.24 g fat and no sugar. The pack serve is 30 g, which works out to about 106 kcal and 7 g protein. The cost is salt: 847.2 mg sodium per 100 g, about 254 mg in one serve. Fibre is low at 0.84 g per 100 g.
The name promises Punjabi masala, and the list shows black pepper and asafoetida with other spices unnamed. The retailer page also calls it high in fibre, which the pack figures do not support. CleanPlate scores it DA3.
Why Veerabhadra Punjabi Masala Papad scores DA3
Nutrition is a D because fibre is only 0.84 g per 100 g and no vitamins or minerals are declared. Ingredients are an A for a short list with no additives, and risk is a 3 on 847 mg sodium per 100 g.
Low nutrient density
- Protein
- 23.4 g
- Fibre
- 0.84 g
- Vitamins and minerals
- None declared
- Energy
- 355 kcal
01 Nutrition density: why D
Protein is 23.42 g per 100 g, about 26% of the calories, and it comes from udad dal flour. One 30 g serve gives about 7 g.
Fibre is only 0.84 g per 100 g and no vitamins or minerals are declared, so protein is the only thing adding to the grade and it is not enough to lift it past a D.
Scored on protein, fibre and twelve vitamins and minerals, against the Codex and FSSAI "source" and "high" levels, per 100 g and per 100 kcal. Protein also has to supply at least 12.5% of the calories to count, and 25% for full credit.
Clean, minimally processed
- Base
- Udad dal flour
- Main fat
- Edible oil & other spic...
- Sweeteners
- None added
- Additives
- 0
- Flagged
- None
02 Ingredient integrity: why A
The list is short and plain: udad dal flour, iodized salt, black pepper, papad khara, asafoetida, then edible oil and other spices. There are no additives, no added sugar and no hydrogenated fat.
Nothing here costs ingredient points. The small gaps are that no percentages are declared and the oil and spices are not itemised.
Scored on how processed the ingredients are, which additives are used and why, and whether the label keeps its promises.
Moderate risk
- Total sugar
- 0 g
- Sodium
- 847.2 mg
- Saturated fat
- 0.41 g
03 Load risk: why 3
Sodium is the main driver: 847.2 mg per 100 g, about 254 mg per 30 g serve. Sugar is 0 g and saturated fat is 0.41 g per 100 g, so neither adds to the risk.
Energy at 354.68 kcal per 100 g adds a little, but it is a light, dry product eaten in small amounts. That puts risk at a 3, mostly because of the salt.
Scored on free sugar, sodium, saturated fat and trans fat, each weighed by how strong the evidence of harm is.
Red flags
- −Red flag: High sodium (847.2mg per 100g)
Green flags
- +Green flag: High protein (23.4g per 100g)
- +Green flag: No additives
Does Veerabhadra Punjabi Masala Papad live up to its claims?
The Punjabi masala name partly holds, since only pepper and asafoetida are named. The high-fibre line on the retailer page does not match 0.84 g fibre per 100 g on the pack.
- Product namePartly true
“Punjabi Masala”
Black pepper and asafoetida are listed, but the rest of the masala is only called other spices, with no percentages.
- Retail listingBe careful
“Gluten-free”
No gluten-containing ingredient is listed, but the pack says it is made in a facility that also processes wheat, nuts, milk and soy. The claim is not printed on the pack.
- Retail listingBe careful
“High-fiber”
The retailer page says high-fibre, but the pack shows 0.84 g fibre per 100 g, about 0.25 g in a 30 g serve.
What's in Veerabhadra Punjabi Masala Papad?
Udad dal flour leads, then salt, pepper, papad khara and asafoetida. Salt is the one to watch, and the oil and spices are not itemised.
The ingredient list, read for you
Udad dal flour comes first, so the papad is mostly ground black gram dal, which is where the protein comes from. Iodized salt follows, then black pepper, papad khara and asafoetida for flavour and texture, and edible oil and other spices. No percentages are declared.
Ingredients to watch
- SodiumWorth watching
847.2 mg per 100 g, about 254 mg in a 30 g serve, which is most of what sets the risk grade.
- Low fibreWorth watching
0.84 g per 100 g, so it is not a high-fibre food despite the retailer page. No vitamins or minerals are declared.
- Oil and spices not itemisedWorth watching
Edible oil and other spices are listed as one item with no percentages, so their share is unknown.
- Short list, no additivesFine
Six ingredients, with no sweetener, dye, preservative or hydrogenated fat.
- ProteinFine
23.42 g per 100 g from udad dal flour, about 7 g in a 30 g serve.
What it doesn’t have
- No ingredient percentages are declared, and the oil and spices are not itemised.
Who should eat Veerabhadra Punjabi Masala Papad?
A few times a week for most adults and children, less often for anyone watching blood pressure, since a serve has about 254 mg sodium.
- Most adultsA few times a week
About 254 mg sodium per 30 g serve, with 7 g protein.
- ChildrenA few times a week
No sweetener, dye or hydrogenated fat, but 847 mg sodium per 100 g.
- High blood pressureOccasionally
847 mg sodium per 100 g, before the salty sides it is eaten with.
- Weight managementA few times a week
About 106 kcal and 1.24 g fat per 100 g before cooking, if roasted and not fried.
Recipes with Veerabhadra Punjabi Masala Papad
Roast it for masala papad with onion and tomato, or crumble it into dishes. Roasting keeps the fat near the 1.24 g per 100 g on the label.
Roasted masala papad
Roast over a flame and top with chopped onion, tomato and coriander. The dry papad has only 1.24 g fat per 100 g, so roasting keeps it light.
Papad with dal and rice
Serve one papad alongside dal and rice. The dal adds the fibre this papad lacks, at 0.84 g per 100 g.
Crumbled papad on khichdi
Break a roasted papad over khichdi for crunch. Go lighter on added salt, since the papad brings about 254 mg sodium per 30 g.
Veerabhadra Punjabi Masala Papad: common questions
What is the CleanPlate score of Veerabhadra Punjabi Masala Papad?
Veerabhadra Punjabi Masala Papad is a udad dal papad seasoned with black pepper, asafoetida and spices. It scores DA3: nutrition is low because it has almost no fibre and no declared vitamins or minerals, ingredients are a short list with no additives, and risk is moderate because of the salt. Fine a few times a week as a side, roasted rather than fried. Nutrition D, ingredients A, load risk 3; nutrition and ingredients run A to E, risk runs 1 to 5, and A and 1 are best.
How many calories and how much protein are in Veerabhadra Punjabi Masala Papad?
Per 100 g, Veerabhadra Punjabi Masala Papad has 355 kcal, 23.4 g protein, 62.5 g carbohydrate, 1.2 g fat and 0.41 g saturated fat. One serve (30 g serve, as printed on the pack) has 106 kcal and 7 g protein.
What are the ingredients in Veerabhadra Punjabi Masala Papad?
6 ingredients, in label order: Udad dal flour, Iodized salt, Black pepper, Papad khara, Asafoetida, Edible oil & other spices.
Does Veerabhadra Punjabi Masala Papad live up to its claims?
3 claims checked: 1 is partly true, 2 need care. "Punjabi Masala" is partly true: Black pepper and asafoetida are listed, but the rest of the masala is only called other spices, with no percentages. "Gluten-free" needs care: No gluten-containing ingredient is listed, but the pack says it is made in a facility that also processes wheat, nuts, milk and soy. The claim is not printed on the pack.
Who should limit Veerabhadra Punjabi Masala Papad?
Most adults: a few times a week. About 254 mg sodium per 30 g serve, with 7 g protein. Children: a few times a week. No sweetener, dye or hydrogenated fat, but 847 mg sodium per 100 g. High blood pressure: occasionally. 847 mg sodium per 100 g, before the salty sides it is eaten with.
How much sugar, salt and saturated fat does Veerabhadra Punjabi Masala Papad have?
Per 100 g, Veerabhadra Punjabi Masala Papad has 0 g sugar, 847 mg sodium (about 2.1 g salt) and 0.41 g saturated fat. The FSSAI and UK FSA "high" lines are 10 g added sugar, 600 mg sodium and 5 g saturated fat per 100 g. It is high in salt.
Last reviewed October 29, 2026. Scored with the CleanPlate method from the published label. Spotted a mistake? .
Label read on 29 October 2026, from photos of the pack. If the pack has changed since, tell us.
Score history (1)
| Date | Score | Method | Why |
|---|---|---|---|
| 29 October 2026 | DA3 | v5.0 | History starts here |
Every change to this score is logged. See corrections and the method changelog.
More Khakhra & Papad
All Khakhra & Papad →- Charliee Methi Khakhra
- −Red flag: High sodium (803.5mg per 100g)
- −Red flag: High saturated fat (9.5g)
- Daadi's Methi Khakhra
- −Red flag: High sodium (761mg per 100g)
- +Green flag: High fibre (10.6g)
- Mother's Recipe Rice Papad - Jeera
- −Red flag: Refined flour (maida) base
- Prolicious High Protein & Fiber Thin Khakhra - Assorted Flavours
- −Red flag: High sodium (717mg per 100g)
- +Green flag: Source of protein (22.2g)
