Papaya Raw/Kaccha Papita (Approx 500gm)

Papaya Raw/Kaccha Papita (Approx 500gm)

M.R.P: ₹ 28.00    Price: ₹ 25.00 10% OFF
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1 pc


Overview

 

Raw papaya is a mildly sweet fruit that serves as a favourite breakfast fruit worldwide. Papaya is native to the country of Mexico. It is a member of the Caricaceae family. 

It is one of the significant fruits grown in the tropical and subtropical regions of the globe. In its raw form, papaya has many uses—in dishes, smoothies, salads, etc.  In India, it is eaten in raw and ripe form.             

 

Nutritional Profile

 

  • Papaya is a rich source of vitamin C and a considerable source of vitamins A, B, and Riboflavin.
  • Raw papaya accumulates around 88% water.

 

Health Benefits

 

  • Due to its richness in Vitamin A, papaya is very good for hair.
  • Papain enzyme present in papaya promotes healthy digestion.

              

Use

  • Face mask: Thick paste of papaya is used as a tan removal face mask.

 

Recipes

 

1. Papaya Kofta

Ingredients: 2 cups grated papaya, 1 ½ cup boiled and mashed potatoes, 1 tsp dried mango powder, ½ tsp turmeric powder, 1 tsp chilli powder, salt, 1 tsp garam masala, and cooking oil

 

Cooking Steps: Squeeze out water from grated papaya. Put drained papaya into a bowl and pour all garnered ingredients and stir well. Take appropriate quantities from the mixture and make balls. Heat the cooking oil in a wok and deep-fry the kofta balls until they turn golden brown. The appetizing koftas are ready. You may savour them with any type of gravy that pleases your taste-buds. The mentioned quantities of ingredients should serve for around 12 koftas. 

 

2. Papaya Paratha

Ingredients: 1 cup grated papaya, 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp chopped green chillies, ¼ cup chopped coriander, ¼ black pepper, 1 tsp dried mango powder, ¼ tsp garam masala, cooking oil, salt, and wheat flour dough

Cooking Steps: Mix all the above ingredients in a bowl to prepare the stuffing material. Roll the dough in a circular shape and place an appropriate quantity of the mixture in its centre. Tightly seal the dough from the boundary to the centre and again roll the stuffed dough. Cook this paratha with 1 or 2 spoons of oil until it develops golden brown spots on both its sides.