Added to 3 cookbooks
This recipe has been viewed 5021 times
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.
- 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.
Nutrient values (Abbrv) per cup
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.