Potato-rice flour papadi Recipe
Recipe By Ritu Chauhan
#Snack Potato-rice papadi is very cruncy to eat.The special thing is that we can store them aprox 15 days.we can eat it evening for tea or breakfast.
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20minstotal
20m.total
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Add to Shopping ListIngredients for Potato-rice flour papadi Recipe
- 1/4 Pieces Medium size boiled potato
- 1/4 cup Rice flour
- 0.06 cup Cornflour
- 1/4 tsp chilliflakes
- 0.13 tsp carum seed(Ajavain)
- 0.13 A Few tea spoon kasturi methi
- to taste salt according
Directions: Potato-rice Flour Papadi Recipe
- STEP 1.First great a medium size boiled potato
- STEP 2.Make a paste out of it wth the help of mixture grinder.
- STEP 3.Mix the rice flour and cornflour to ths paste.
- STEP 4.Mix chilli flakes,salt,carum seed and kasturi methi and make a dough.
- STEP 5.Don't mix water to the paste.just prepare the dough frm ingredients mixed.
- STEP 6.Now prepare a chapati wth the help of this dough and cut the thin and as desired shape portion with the help of cookie cutter.
- STEP 7.Fry it on medium flame till they turn golden brown.
Nutrition
value
value
226
calories per serving
1 g Fat5 g Protein48 g Carbs2 g FiberOther
Current Totals
- Fat1g
- Protein5g
- Carbs48g
- Fiber2g
MacroNutrients
- Carbs48g
- Protein5g
- Fiber2g
Fats
- Fat1g
Vitamins & Minerals
- Calcium8mg
- Iron3mg
- Vitamin A1mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B93mcg
- Vitamin B120mcg
- Vitamin C0mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium44mg
- Manganese< 1mg
- Phosphorus110mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ritu Chauhan