| Section | Details |
|---|---|
| Name | TBD |
| Concept | - Base: Poha |
| - Side: Bhujiya Namkeen | |
| - Palate: Savory & Sweet | |
| - Age: Below 25 | |
| - Not For: TBD | |
| - Allergens: TBD | |
| - Expiry: 1 hour | |
| Ingredients | - Dry Poha: 50 gm |
| - Soaked Poha: 900 gm | |
| - Chopped Onion: 80 gm | |
| - Sprouts: 140 gm | |
| - Chopped Cube Potato: 20 gm | |
| - Chopped Green Chilli: 10 gm | |
| - Anar Dana: 20 gm | |
| - Rai: 0.5 gm | |
| - Curry Leaves: 5-6 pcs | |
| - Sugar: 5 gm | |
| - Salt: 1 gm | |
| - Jeerawan Masala: 4 gm | |
| - Peanut: 20 gm | |
| - Chaat Masala: 1 gm | |
| - Haldi Oil: 15 ml | |
| - Lemon Slice: 2 | |
| - Chopped Tomato: 10 gm | |
| - Bhujiya Namkeen: 1 | |
| Recipe | 1. In a bowl, add soaked poha. |
| 2. Now in a pan, add haldi oil, make tempering of rai & curry leaves. | |
| 3. Add tempering in the bowl of poha. Now add chopped onion, chili, sprouts, cube potato & anar dana, and peanuts. | |
| 4. Add seasoning of salt & sugar, jeerawan, and chaat masala. | |
| 5. Add lemon juice from the slice. | |
| 6. Mix well and garnish with chopped tomato & bhujiya namkeen & lemon slice. | |
| Equipment Required | - Frying Pan |
| Nutrition Value | - (To be determined) |
| Internal Trial | - (To be determined) |
| Customer Experience | - (To be determined) |
| Unique Selling Point | - (To be determined) |
| COO Conclusion Phase-1 | - (To be determined) |
| Production Cost | - (To be determined) |
| Packaging Method | - (To be determined) |
| Availability Aspects of Ripple | - (To be determined) |
| Scalability Aspect | - (To be determined) |
| Final Images from PMF | - (To be added) |
| COO Final Conclusion | - (To be determined) |
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Healthy Poha
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