Surti Papdi 250g

£2.99
 
£2.99
 

Surti Papdi: Benefits and Recipes

Health Benefits of Surti Papdi:

1. Rich in Fiber: Helps improve digestion and prevent constipation.

2. Low in Calories: A great choice for weight management.

3. Packed with Vitamins: Contains Vitamin A, C, and K for improved immunity, skin health, and bone strength.

4. Good Source of Protein: Ideal for vegetarians seeking a plant-based protein source.

5. Rich in Antioxidants: Helps reduce inflammation and combats oxidative stress.

6. Heart-Healthy: Contains potassium and magnesium that aid in maintaining healthy blood pressure levels.

 

Surti Papdi Recipes

 

1. Surti Papdi Nu Shaak (Gujarati Style Stir-Fry)

Ingredients:

2 cups Surti Papdi (trimmed and halved)

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

Salt to taste

1 tsp sugar (optional)

Lemon juice and chopped coriander for garnish

 

Method:

1. Heat oil in a pan and add mustard seeds. Once they splutter, add asafoetida.

2. Add the turmeric powder and Surti Papdi. Stir well.

3. Add red chili powder, coriander powder, salt, and sugar. Mix thoroughly.

4. Cover and cook on low heat for 10–12 minutes, stirring occasionally.

5. Garnish with lemon juice and coriander. Serve hot with roti or rice.

 

2. Undhiyu (Gujarati Mixed Vegetable Dish)

Ingredients:

2 cups Surti Papdi (trimmed)

1 cup baby potatoes (halved)

1 cup yam (cubed)

1/2 cup green peas

1/2 cup coconut (grated)

2 tbsp coriander leaves (chopped)

2 tbsp ginger-green chili paste

1 tbsp sesame seeds

1 tsp carom seeds (ajwain)

1/2 tsp turmeric powder

2 tsp red chili powder

2 tbsp oil

Salt to taste

 

Method:

1. Mix coconut, coriander, ginger-green chili paste, sesame seeds, and turmeric powder to prepare a stuffing masala.

2. Steam or boil all vegetables, including Surti Papdi, until partially cooked.

3. Heat oil in a pan, add carom seeds, and sauté. Add the stuffed masala and vegetables.

4. Add red chili powder, salt, and a little water. Cover and cook on low heat for 20 minutes, stirring occasionally.

5. Serve hot with puris or bajra rotla.

 

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