Food Doctor

How many papads do we have in the market? Plenty! Probably we don’t even know the variety of flavour and types available. But the most common ones that we consume is urad dal Papad and khichiya Papad (which is most commonly consumed by the Gujarati’s or marwaris). So here comes Bajra Papad with an all new healthy prospects and along with that rises the question, why? Why bajra Papad? Here I enlist a few of the benefits of bajra papads and why and how should they be preferred over the others!! 1. India is the  largest  producer of bajra or pearl millet in the world. So naturally it should be our privilege to be able to utilise our own produce in our day to day life and especially when millets are so nutritious. Also it forms a cheap supply of health and nutrition to our poverty stricken areas. Go Swadeshi! 2.  Nutritional   Value  of Pearl Millet: 100g of bajra contain: Proteins: 10.9g Fat: 5.4g Carbohydrates : 61.7g Energy: 347.9kcal Iron: ...

Okay so this somehow sounds boring… Bajra Papad??  Eeeuw… But no.. They taste really good.. And specially with the recipe that I’m going to provide here.  Yes, since this is a novel recipe and I myself couldn’t find the recipe online (an authentic one that worked well), I’ll be attaching the recipe without which explaining the science behind it wouldn’t be given justice.  So, bajra Papad Is made up of bajra flour and I have also added some rice flour to it for better consistency and taste.  Recipe:  Preparation Time: 5mins  Cooking Time: 5-6mins  Post cooking Time: 10-15mins  Drying Time: 4-5hrs (sun drying) Yield: 50g (No. Of Papad depends on the size)  With my size it yielded 15-20 papads.  Ingredients: 1+ 1/2cup (300ml)  water  1/2 cup (100ml/60g) bajra (pearl millet)  flour  1/2 cup (100ml/59~60g) rice flour  5g Ginger – chilli paste (3:2) 1/2tsp salt(t...