आलू का पापड़

आलू का पापड़

आलू ऊष्ण, तीक्ष्ण, लघुपाक, कफनाशक, बल एव वायुवर्धक है। यह धान्यक (स्टार्च) प्रधान खाद्य है। इसलिए डायबिटीज और वात रोगी को इसके सेवन से बचना चाहिए।

हमारे समूह द्वारा सफेद आलू का पापड़ बनाया जाता है। यह धीमी आंच पर भूनकर या तेल मे तलकर नाश्ता या खाने के साथ खाया जाता है। हमारे यहाँ यह सेंधा नमक और मूंगफली के तेल मे बनता है।इसलिए इसे व्रत मे भी खया जाता है। बिना लाल मिर्च के सदापापड़ भी बनता है। अनेक मांह तक संग्रह करने के लिए इसे बीच-बीच में धूप दिखलाना पड़ता है और ठण्डा कर एयर टाइट कंटेनर में संग्रहित किया जाता है। किसी भी हालत में पापड़ में हवा नहीं लगनी चाहिए। हवा लगने से पापड़ मुलायम पड़ जाता है और उसे खराब होने का डर रहता है।

घटक – आलू, जीरा, लालमिर्च कुटा, सेंधा नमक और मूंगफली का तेल। ऑर्डर देने पर यह मिर्चा रहित एवं विभिन्न प्रकार के मसालों के मिश्रण से भी बनाया जाता है।

प्रयोज्य काल – 1 माह तक उत्तम रहता है। उसके पश्चात् प्रतिमाह धूप दिखाकर एक वर्ष तक सुरक्षित रखा जा सकता है।

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