Papad Poha

Papad Poha

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Feel the bursts of spicy energy on your palate as you munch on this traditional favourite from the kitchens of Gujarat.

An ever-popular snack in the region, especially amongst Jains, the Papad Poha is a unique combination of roasted poha and crushed papad seasoned simply but effectively with a dash of salt and sugar.

It is very important to use thin poha for this recipe. Also ensure that the oil is hot because that’ll help the seasoning to stick on to the poha. Cool and store in an airtight container to munch on whenever you wish.

Try other jar snacks like Poha Chivda or Kolhapuri Bhadang Murmura.

Papad Poha recipe - How to make Papad Poha

Preparation Time:    Cooking Time:    Total Time:     Makes 6 cups
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5 cups thin beaten rice (poha)
1/4 cup powdered sugar
5 tbsp hot oil
salt to taste
3/4 cup crushed papad

  1. Heat a deep aluminium pan and dry roast the thin beaten rice on a medium flame for 8 to 10 minutes, while stirring continuously using two spoons.
  2. Switch off the flame, add the powdered sugar, hot oil and salt and mix very well.
  3. Add the papad and toss well.
  4. Cool completely and serve or store in an air-tight container. Use as required.
Nutrient values (Abbrv) per cup
Energy358 cal
Protein6.9 g
Carbohydrates52.4 g
Fiber3 g
Fat13.4 g
Cholesterol0 mg
Sodium5.4 mg
Click here to view calories for Papad Poha


Papad Poha
 on 11 Oct 19 11:01 PM

What kind of papad ? Bikaneri ? Is it roasted papad or fried papad ?
Tarla Dalal
14 Oct 19 09:57 AM
   Hi, We have used a regular urad papad.. and it is roasted.. You can use.. bikaneri papad also..