| Parameter | Specification |
| Appearance | Thin, crisp, noodle-like strands |
| Color | Light yellow to golden brown |
| Texture | Fine, crunchy, and brittle |
| Taste | Spicy, salty, and savory with a hint of ajwain |
| Main Ingredients | Moth dal flour, gram flour (besan), salt, ajwain, spices, edible oil |
| Oil Content | 20% – 25% (absorbed during frying) |
| Moisture Content | Max 5% |
| Length | Less than 1 inch strands (very thin and short) |
| Aroma | Spiced, with dominant aroma of ajwain and chili |
| Additives (if any) | Black salt, hing, turmeric, and natural flavoring agents |
| Packaging | 200g, 500g, 1kg or custom packs in air-tight pouches |
| Shelf Life | 4 – 6 months in cool, dry, moisture-free conditions |