Recipes · Indian · Candies
Soan Papdi
One serving has 204 kcal and 4 g protein, and at least a fifth of a woman's daily need of copper (20%). Ready in 45 minutes.
- Preparation: 30 min
- Cooking: 15 min
- Makes: 1 serving (41.2 g)
- Difficulty: Hard
- Diets: Vegetarian, Gluten-free
- Contains: dairy, nut
Ingredients
- 15 g Chickpea flour (besan)
- 15 g Sugar
- 8 g Ghee
- 0.2 g Cardamom
- 3 g Pistachios
Method
- Dry-roast the chickpea flour in a pan over low heat for 4-5 minutes, stirring constantly, until it smells nutty and turns a shade darker; set aside.
- Melt the ghee in a separate pan, then cook the sugar with a splash of water over medium heat until it reaches a soft, stretchy stage (about 115°C/240°F).
- Stir the roasted chickpea flour and cardamom into the hot sugar syrup to form a soft, pliable mass.
- Pour the mass onto a greased surface and let it cool just enough to handle, but still warm and stretchy.
- With oiled hands, stretch and fold the mass repeatedly, pulling it into thin sheets and layers, for about 10-15 minutes, which is what gives soan papdi its flaky threads.
- Once it holds fine, airy layers, press it flat in a tray, sprinkle with the crushed pistachios, and cut into small squares while still slightly warm.
- Let the pieces cool and firm up fully before serving; they are very delicate, so handle gently.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 204 kcal | 10% |
| Carbohydrates | 24.6 g | |
| Water | 1.7 mL | |
| Fiber | 2 g | 7% |
| Protein | 4 g | 8% |
| Tryptophan | 0.01 g | |
| Threonine | 0.02 g | |
| Isoleucine | 0.03 g | |
| Leucine | 0.05 g | |
| Lysine | 0.03 g | |
| Methionine | 0.01 g | |
| Cystine | 0.01 g | |
| Phenylalanine | 0.03 g | |
| Tyrosine | 0.02 g | |
| Valine | 0.04 g | |
| Histidine | 0.02 g | |
| Fat | 10.3 g | |
| Monounsaturated | 3.2 g | |
| Polyunsaturated | 1.2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1 g | |
| Saturated | 5.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 20.5 mg | |
| Calcium | 11.1 mg | 1% |
| Copper | 0.18 mg | 20% |
| Iron | 0.88 mg | 5% |
| Magnesium | 29 mg | 9% |
| Manganese | 0.33 mg | 18% |
| Phosphorus | 63 mg | 9% |
| Potassium | 161 mg | 3% |
| Selenium | 1.6 µg | 3% |
| Sodium | 10 mg | |
| Zinc | 0.5 mg | 6% |
| Thiamin (vitamin B1) | 0.1 mg | 9% |
| Riboflavin (vitamin B2) | 0.02 mg | 2% |
| Niacin (vitamin B3) | 0.31 mg | 2% |
| Pantothenic acid (vitamin B5) | 0.11 mg | 2% |
| Pyridoxine (vitamin B6) | 0.13 mg | 10% |
| Folate (vitamin B9) | 67.1 µg | 17% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 1.8 mg | 0% |
| Vitamin A | 68.3 µg | 10% |
| Vitamin C | 0.21 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.43 mg | 3% |
| Vitamin K | 2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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