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Being Bania

Best Seller Combo - Ker Sangri Pickle , Aloo Papad , Moong Dal Mangodi and Besan Gatta

Best Seller Combo - Ker Sangri Pickle , Aloo Papad , Moong Dal Mangodi and Besan Gatta

Regular price Rs. 699.00
Regular price Rs. 1,199.00 Sale price Rs. 699.00
-41% OFF Sold out
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Introducing our exclusively curated Combo of our best selling products featuring 4 traditional products  – Being Bania Ker Sangri Pickle, Being Bania Aalo Papad, Being Bania Moong Dal Mangodi and Being Bania Masala Besan Gatta

Being Bania Ker Sangri Pickle (250g): Embark on a flavor journey with this traditional pickle, combining tangy Ker berries and savory Sangri beans sourced from the arid deserts. Handcrafted with care, this pickle is a delightful addition to any meal, adding an authentic Rajasthani twist.

Being Bania Aalo Papad (450g): Crispy, thin slices of sun-dried potatoes, seasoned to perfection with aromatic spices, create our beloved Aalo Papad. The classic Indian snack that pairs perfectly with every occasion, adding a touch of nostalgia to your culinary experience.

Being Bania Moong Dal Mangodi (250g):  Being Bania Mangodi, also known as Wadi, is a high-protein vegan delight made from moong dal. Using an ancestral recipe, premium hand-selected spices are added to the mixture before it is carefully hand-churned, fermented, and shaped into small dumplings that are then dried.

Being Bania Masala Besan Gatta (250g): Being Bania Masala Besan Gatta, are high-protein vegan delights made from high-quality besan (gram flour). Using an ancestral recipe, premium hand-selected spices are added to the flour before it is kneaded into a semi-soft dough, shaped into cylindrical dumplings, and dried. Simply boil for 35-40 minutes and add to your gravy for a delicious gatta curry without the hassle of making dumplings at home.

Embrace the rich heritage of Rajasthan with this combo pack.  Taste the essence of Rajasthan, delivered straight to your doorstep!


Ker Sangri Pickle: Sangri, Ker-Tenti-Dela, Iodized Salt, Mustard Oil Red Chili Powder, Mustard Seed, Cumin, Fenugreek, Turmeric, Nigella, Asafoetida, Spices and Condiments

Aloo Papad: Potato, Edible Common Salt, Red Chili Powder, Coriander Leaves, Edible Oil

Moong Dal Mangodi: Green Gram (Split and Skinned), lodized Salt, Asafoetida, Fenugreek Leave, Red Chili Powder, Coriander and Turmeric

Besan Gatta: Gram Flour, Edible Oil, Salt, Asafoetida, Black Pepper, Turmeric and Rajasthani Spices

Taste and Flavour

Spicy, Tangy, Sour, Crispy, Besan Flavor and Dal Flavor


Rajasthani Delicacy, Homemade, Premium ingredients, 100% Natural, No Preservatives, Ayurvedic Benefits, Vegan, Probiotic and Anti-oxidant in nature

How to use

Ker Sangri Pickle: Eat with every meal. Make every bite flavourful with Being Bania Ker Sangri Pickle

Aaloo Papad: Deep fry, microwave or airfry until it's golden brown in color

Mangodi: Step 1: Take Being Bania Moong Dal Wadi (Mangodi) in a pan. Step 2: Lightly toast Mangodi till they are golden brown (you may use little oil-optional) Step 3: Add Mangodi to your wishful dish

Besan Gatta: Step 1: Take Being Bania Masala Besan Gatta in a pan, add water to it (water should be 1 inch above the gatta)
Step 2: Boil them for 35-40 minutes till they become soft
Step 3: Use a knife to check if they are boiled properly, put the knife in any piece, if the knife goes in easily and comes out clean they are properly boiled
Step 4: Drain water from the Gatta and set them aside
Step 5: Prepare gravy in a separate pan (you make may the gravy of your choice). While preparing the gravy add Being Bania Kitchen King Masala to it
Step 6: Add Gatta to the gravy and cook it for 5 minutes. Your masala Besan Gatta curry is ready

How to Store

Keep in airtight container at room temperature, away from direct sunlight and moisture


Orders are freshly packed and shipped the same day, delivery time depends on the logistics company. Usually order are delivered within 2-5 days

Tickle your brain

The techniques of pickling are believed to have originated from India. It is believed that cucumbers were the first food that was pickled and eaten at the Tigris valley in India.

The history of papad dates back to 500 BC and finds one of its first mention in the Buddhist-Jain canonical literature where it mentions papads made using urad, masoor, and chana dal

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Taste Being Bania's Finest Combo: This best seller combo is the complete meal. Best in quality and taste.

  • 100% Natural

  • Hand made in small batches

  • Premium Quality Ingredients

  • Traditional Flavor

  • No Preservative

  • Vegan

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