Papad Poha
by Tarla Dalal
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
5 cups thin beaten rice (poha)
1/4 cup powdered sugar
5 tbsp hot oil
salt to taste
3/4 cup crushed papad
- Method
- 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.
- Switch off the flame, add the powdered sugar, hot oil and salt and mix very well.
- Add the papad and toss well.
- Cool completely and serve or store in an air-tight container. Use as required.
| Energy | 358 cal |
| Protein | 6.9 g |
| Carbohydrates | 52.4 g |
| Fiber | 3 g |
| Fat | 13.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 112.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0 mcg |
| Calcium | 10 mg |
| Iron | 10 mg |
| Magnesium | 50.5 mg |
| Phosphorus | 119 mg |
| Sodium | 5.4 mg |
| Potassium | 77 mg |
| Zinc | 0 mg |
What kind of papad ? Bikaneri ? Is it roasted papad or fried papad ?