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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
Method
- Heat 1½ cups water in a non-stick pan. Add asafoetida, papad khar, chilli powder and salt, mix well and bring to a boil.
- Grind pressed rice into a fine powder and sift into a bowl. Add boiled water, mix and knead to make a stiff dough.
- 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.
- Heat sufficient oil in a kadai.
- Deep fry the some papads and serve. Store the remaining in an airtight container.
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