Have you ever wondered what to cook in a jiffy when the mid-meals hunger pangs start to kick in? You are in no mood to sweat it out in the kitchen, yet you want something jhatpat and masaledaar to satisfy your tastebuds and something substantial to keep your hunger at bay at least till the dinner time. And if its healthy, you are all the more happy 🙂
Papad pohe is one such recipe which is a different kind of chiwda but with the crunchiness of papads! Here goes the recipe:
- 500 gms thin poha (thin, flattened rice flakes used to make chiwda)
- Lijjat papad – 5 or 6 in number (any variety as per choice – jeera, udad dal, pepper, etc)
- Peanut oil – 3-4 tblsp
- Mustard seeds – 2 tsp
- Sesame seeds – 2 tsp
- Turmeric powder- 1 tsp
- Red chilli powder – 2 tsp or more as per one’s taste
- Powdered sugar (optional) – 1 to 2 tsp as per taste
- Salt to taste
Roast the papads in microwave or on flame as per choice. Crush them into small pieces using your hands and keep them aside. Next, dry roast the poha till its raw taste disappears and keep it ready. Temper the oil in a kadhai with mustard and sesame seeds and once the seeds start spluttering, add the crushed papad to the hot oil. Fry it a bit for 15-20 seconds till the papads take in the oil. Add turmeric and chilli powder to the oil and mix it well. Immediately, before the masalas in the oil burn, add the roasted poha in the kadhai and mix it well. Add salt and sugar and again mix it well.
Papad pohe is ready!
Note: I have never used any other brand of papad except Lijjat. It tastes best with Lijjat.