FROM DOUGH TO DELICACY (THE PREPARATION PROCESS):

At the crack of dawn, everyday- a group of women goes to the Lijjat branch to knead dough with the help of machines, which is then collected by other women ( around 1200 in number) who roll it into papads , to be delivered the next day. Those involved in the rolling of the papads also need to have a clean house and space to dry the papads they roll every day. Those who do not have this facility can take up any other responsibilities, like kneading dough or packaging or testing for quality. The dough is shaped on standard rolling boards (allotted by the company) with two pre-fixed dimensions( regular and large) into a thin, round flatbread and then dried for the right amount of time and in diffused sunlight.

Valod enjoys a dry and hot climate for 8 months a year. During the monsoon, huge charcoal stoves are used in the members houses to warm the indoor air necessary for drying the rolled papads.

Packed papads are then sealed into a box (each box holds 13.6 kg) and distributed to the sales distributors who in turn retail the same. With around 1200 women engaged in this enterprise, around 6000 kilograms of ready-to-retail papads make their way to the other parts of the state, county and even overseas. The papads are ready to be packed and are consumed after deep frying, roasting or microwaving, depending on the desired texture. In Indian restaurants abroad, papads are served as a fancy savoury with dips which often include chutney, pickle and ketchups. Other names are also involved in this business like Haldiram, Bikanerwala, Mishrambu, Shri Shyam Papad, etc. But Brand Lijjat rules at #1 as India’s favourite! Each member gets her share of rolling charge every day for the work she does. The entire cycle starts with a simple recruitment process. Any woman who pledges to adopt the institution's values and who has respect for quality can become a member. Members are paid Rs 43/- for every kilogram of wet dough rolled into circular and dried discs. On an average, a member collects 7-10 kg of dough each day for rolling and her wages are paid on a fortnightly basis, directly into her bank account.