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This is a simple, spiced lentil-flour papad with a short, recognisable ingredient list — two legume flours making up 84% of the product, a generous hit of black pepper, asafoetida, iodised salt, sodium bicarbonate as a leavening agent, and a small amount of palmolein oil. Everyday shoppers and fans of Indian snack cuisine pick it up as a low-calorie, gluten-free accompaniment. The main watchpoints are the palmolein oil (linked to process contaminants GE and 3-MCPD and a high saturated-fat profile) and asafoetida, which carries a firm 'avoid' signal for pregnant women and infants. Note: the structured nutrition panel shows 60 kcal per 100g, which appears inconsistent with a flour-based product and may reflect a per-serving (17g) figure mislabelled during OCR intake — the most useful takeaway for a curious consumer is that this is a minimally additive, legume-based snack but the palmolein oil and asafoetida make it unsuitable for pregnant women and infants.