Poha Papad-SK Khazana

Crisp and spicy – simply delicious snack This is a Sanjeev Kapoor exclusive recipe.

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Poha Papad-SK Khazana

Main Ingredients Thick pressed rice (poha), Asafoetida (hing)
Cuisine Indian
Course Snacks and Starters
Prep Time 2-3days
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Poha Papad-SK Khazana

  • 3 cups Thick pressed rice (poha)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 1/4 teaspoons Papad khar
  • 2 teaspoons Red chilli powder
  • to taste Salt
  • for dusting Rice flour


  1. Heat 1½ cups water in a non-stick pan. Add asafoetida, papad khar, chilli powder and salt, mix well and bring to a boil.
  2. Grind pressed rice into a fine powder and sift into a bowl. Add boiled water, mix and knead to make a stiff dough.
  3. Divide dough into equal portions, dust with rice flour and roll out into thin discs. Place on a plastic sheet and sun-dry for 2 days.
  4. Heat sufficient oil in a kadai.
  5. Deep fry the some papads and serve. Store the remaining in an airtight container.