Papad nu chavanu is made with a mix of roasted puffed rice, sev and fried papad which is tempered with regular spices. There are several namkeen recipes in indian cuisine that mainly differ from location to location and region to region. This recipe is specific to khambhat, particularly, Gujarat. It is consumed as an evening snack with a cup of tea. It is easy to prepare and easily lasts longs for a couple of weeks.
Papad nu Chavanu | how to make Khambat Special papad nu chavdo | murmura papad chivda recipe
- 5 cup puffed rice murmura
- 8 fried urad papad
- 1 cup sev
- 3 tbsp oil
- 1 tsp turmeric powder
- Salt to taste
- 2 tsp red chilli powder
- 2 tbsp oil
- ¼ tsp asafetida hing
- ½ tsp turmeric powder
- ¼ tsp citric acid nimbu na phool
- 1 +1/2 tbsp red chilli powder
- 2 tbsp powder sugar
- In a pan, add ½ cup oil and deep-fried all papad. Then crushed papad into medium sized pieces.
- Then in the same pan, heat the oil and add turmeric powder to 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.
- Then take a big bowl take roasted murmura, crushed papad and sev. Mix all three gently.
- Sprinkle red chilli powder, do not mix it.
- Heat oil in a small pan. Switch off the flame and add asafetida, turmeric powder and citric acid (nimbu na phool) in it. Mix well and pour this oil over the mix with red chili powder.
- Add powder sugar and mix properly.
- Store papad nu chavanu into airtight container.
- Use crisp and fresh puffed rice for papad chevda
- Cut papad pieces into medium size.
- Adding turmeric powder into oil gives a nice color to puffed rice (murmur)
- citric acid (nimbu na phool) gives market style taste to papad chevdo.