Recipe of Award-winning Papad nu Chavanu Khambhat Special
Hello everybody, it is John, welcome to my recipe site. Today, we're going to make a special dish, Steps to Make Award-winning Papad nu Chavanu Khambhat Special. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Papad nu Chavanu Khambhat Special, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Papad nu Chavanu Khambhat Special delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Papad nu Chavanu Khambhat Special is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Papad nu Chavanu Khambhat Special estimated approx 20 minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can have Papad nu Chavanu Khambhat Special using 14 ingredients and 6 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Make ready to make Papad nu Chavanu Khambhat Special:
- 8 fried urad papad
- 1 cup sev
- 5 cup puffed rice (murmura)
- 3 tbsp oil
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- to taste Salt
- For tempering
- 2 tbsp oil
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1/4 tsp citric acid / aamchur( dry mango) powder
- 1 tsp red chilli powder
- 2 tbsp powder sugar
Steps to make to make Papad nu Chavanu Khambhat Special
- In a pan, add oil and deep fry all papad. Then crush papad into medium size pieces.
- Now in the same pan, heat the oil add turmeric powder into it. Add murmura and roast it on medium flame. When murmura is roasted very well then add salt to taste and mix well.
- Switch off the gas then add red chilli powder and mix.
- In a big bowl add roasted murmura, crushed papad and sev. Mix everything gently. Sprinkle red chill powder, do not mix it.
- For tempering : Heat oil in a small pan. Switch off the flame and add asafoetida, turmeric powder and citric acid in it. (If you don't have citric acid you can use amchur powder) Mix well and pour this oil over the red chilli powder.
- Add powder sugar and mix properly. Store papad chavanu into airtight container.
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