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Papad vs Fryums vs Kurdai vs Mirgunda: What's the Difference?

A clear, side-by-side look at how these four traditional Indian sun-dried snacks differ — and which R.A.M. Papad product page to visit for each.

In short: Papad, mirgunda, kurdai and fryums are all traditional Indian sun-dried snacks made from similar base ingredients — rice, sago/sabudana, millet or wheat — but they differ in shape, thickness and how they're prepared. Papad is thin and rolled flat into a round disc; mirgunda is a small rounded or coiled shape; kurdai is a thicker rolled snack; and fryums are ready-to-fry sticks or shaped pieces. All four are sold dry and are deep-fried or roasted just before eating — none are eaten raw.

Side-by-Side Comparison

Category Shape / Form Thickness Typical Base Preparation Product Page
Papad Thin, flat, rolled round disc Thinnest of the four Rice/poha, sago-potato, ragi/nachani, plus spinach/tomato/beetroot/chilli variants Deep-fried or roasted Papad Range (11 SKUs) →
Mirgunda Small rounded / coiled shape Thin to medium Rice/poha, sago-potato, ragi, palak Deep-fried Mirgunda Range (6 SKUs) →
Kurdai Thicker rolled snack Thicker than papad/mirgunda Rice, wheat (gahu), semolina (rava), ragi Deep-fried Kurdai Range (4 SKUs) →
Fryums & Snacks Ready-to-fry sticks / shaped pieces Variable, stick-form Sago-potato (sticks); tamarind-based (Emali/Chinchgola) Deep-fried Fryums & Snacks →

Why the Confusion? They Share the Same Roots

All four categories are made using the same core method — a dough shaped thin, then traditionally sun-dried rather than machine-dried, so they can be stored for months and cooked on demand. The overlap in base ingredients (rice, sago/sabudana, millet, wheat) is exactly why the names get used loosely across regions in India. The reliable way to tell them apart is shape and thickness, not ingredient list: papad is the thinnest and flattest, mirgunda is small and rounded, kurdai is the thickest rolled shape, and fryums are stick or piece-shaped rather than disc-shaped. For more on how the sun-drying step itself works, see how papad is made.

Not sure which category fits your order? Our B2B team can help you pick the right SKUs across all four ranges.
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FAQs

Product Category Questions

Papad is thin and rolled flat into a round disc; fryums are ready-to-fry sticks or shaped pieces, such as R.A.M. Papad's Sabudana Batata Sticks. Both are sun-dried and prepared by frying before eating, but they differ in shape, thickness and typical use.
No. Kurdai is a thicker rolled snack than papad, made from bases such as rice, wheat (gahu), semolina (rava) or ragi. Papad is thinner and typically rice, sago or millet based, rolled flat rather than into a thicker rolled shape.
Papad has the widest range with 11 SKUs, followed by Mirgunda (6 SKUs), Kurdai (4 SKUs) and Fryums & Snacks (3 SKUs: Sabudana Batata Sticks in thick and regular cuts, plus the Alibag speciality Emali/Chinchgola).
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