Papad ki Churi ( Rajasthani)
by Tarla Dalal
Added to 137 cookbooks
This recipe has been viewed 44742 times
Another favourite Marwari snack that often accompanies meals. As the name suggests it is a preparation of crushed papads which are tossed in spices and ghee. I have added some Bikaneri bhujia to this recipe to provide extra crunch. Bikaneri papads are a thicker and fierier variety of papads and are better for use in this recipe as they do not get soggy very fast. You will find these at some speciality stores.
- Combine all the ingredients in a deep bowl and mix well.
- Serve immediately.
Nutrient values per serving
|Vitamin A||143 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||4 mg|
|Folic Acid||8.5 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.