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

Method

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.