Start Reading Mode
0 0
Papad Poha

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6-8 papads
1 cup pressed rice – thin
oil for deep frying
salt to taste
1 tsp red chilli powder
¼ tsp asafoetida

Nutritional information

563
calories
89.81 g
carbohydrates
28.58 g
protein
26.23 g
fat
879 mg
sodium
2 mg
cholesterol

Papad Poha

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 2
  • Easy

Ingredients

Share

Papad doha, also referred to as simply, papadum is a type of thin and crisp, disc shaped cracker that is popular all around the Indian subcontinent. Papad poha is made using gram flour and cooked using a dry heat method. Although the traditional method calls for the use of gram flour, you can replace it with other types of flour you might be more familiar with, such as, lentils, rice, chickpeas, tapioca, potato, or other forms of millet.

Health Benefits

Papad poha is made using black gram flour, also known as urad flour. Black gram is a bean that grows on the Indian subcontinent. It has been shown to protect and improve a person’s cardiovascular health, reduce inflammation, reduce pain, and improve a person’s immunity. It also goes a long way in improving and maintaining the health of a person’s skin as well as building strong bones, optimizing digestion, and strengthening the nervous system.

(Visited 6 times, 1 visits today)

How to make Papad Poha

  • Heat sufficient oil in a kadai.
  • Deep-fry papads till they turn crisp.
    1. Transfer contents to a bowl.
  • Crush papads and add pressed rice, red chili powder, salt, and asafoetida.
    1. Mix thoroughly.
  • Serve or store in an airtight container.

Trivia

Ayurveda recommends eating poha as a light bedtime meal.

Akshara Patel

previous
Panha
next
Phulka
previous
Panha
next
Phulka

Add Your Comment