Poha Papad-SK Khazana Crisp and spicy – simply delicious snack This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2019 in Recipes Course New Update 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. #Red chilli powder #Rice flour #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article