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Poha Papad

Poha powder kneaded with sabudana powder and grated potatoes and made into papads. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsPressed rice (poha), Sago (sabudana)
CuisineIndian
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time2-3days
Serve4
TasteMild
Level of CookingEasy
OthersVeg

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

  1. Dry roast pressed rice and sago separately in a non-stick pan. Cool, grind to a fine powder and transfer into a bowl.
  2. Add papad kharand salt in sufficient hot water and start adding to the flour.
  3. Drain the excess water from potatoes and add to the flour alongwith chilli powder and knead into stiff dough.
  4. Divide the dough into small portions and shape them into balls. Roll into thin discs and sundry for two to three days.
  5. Heat sufficient oil in a kadai. Deep-frypapad, drain on absorbent paper and serve.

Nutrition Info

Calories1476
Carbohydrates345
Protein22.9
Fat0.7
Other FiberNiacin- 13.2mg
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