New Update
Main Ingredients | Pressed rice (poha), Sago (sabudana) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 2-3days |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Poha Papad
- 250 Pressed rice (poha) thick
- 1 cup Sago (sabudana)
- 1 teaspoon Papad khar
- to taste Salt
- 250 grams Potatoes peeled, grated and soaked in hot water for 5 minut
- 1 1/2 teaspoon Red chilli powder
Method
- Dry roast pressed rice and sago separately in a non-stick pan. Cool, grind to a fine powder and transfer into a bowl.
- Add papad kharand salt in sufficient hot water and start adding to the flour.
- Drain the excess water from potatoes and add to the flour alongwith chilli powder and knead into stiff dough.
- Divide the dough into small portions and shape them into balls. Roll into thin discs and sundry for two to three days.
- Heat sufficient oil in a kadai. Deep-frypapad, drain on absorbent paper and serve.
Nutrition Info
Calories | 1476 |
Carbohydrates | 345 |
Protein | 22.9 |
Fat | 0.7 |
Other Fiber | Niacin- 13.2mg |
Advertisment