In his recipe, poha is cooked with boiling water in the cooker. When grated boiled potatoes and some special spices are added to this soft poha, the resulting papads become extremely crunchy and delicious. The best thing is that no machine is required to make these, the work will be done here only with a plate or chakla.
Boiling Poha in Cooker
First of all, heat water in a pressure cooker. When the water starts boiling well, add 2 bowls of poha in it. Close the lid of the cooker and cook on medium flame for 2-3 whistles. By boiling, the poha melts completely, due to which the papad does not tear while rolling and becomes very soft.
Filtering and Mashing Poha
When the pressure of the cooker releases on its own, open the lid. Poha would have become quite soft now. Take it out in a big strainer while it is still hot so that excess water can drain out. Now mash the hot poha well with the help of a big spoon or masher. Keep in mind that there should not be any lump in it, only then the texture of papad will be good.
Potato and Spice Mixture
On the other hand, take 4-5 medium sized boiled potatoes and grate them. Add grated potatoes to mashed poha. Now add salt as per taste, one spoon cumin and chilli flakes for spiciness. If you want, you can also add finely chopped green coriander to it.
preparing the dough
Now knead the potatoes, poha and spices by rubbing them well with hands. It should become a smooth dough just like flour. If the mixture is sticking to your hands, you can apply a little cooking oil. This right ratio of poha and potato makes the papad extra crispy after frying.
Making papad from chakla/plate
Now make small balls from the prepared dough. To make papad, take a plastic sheet or polythene and apply light oil on it. Place the dough between two polythenes. Now press it firmly from above with the help of a heavy flat object like a rolling pin or a steel plate. Perfectly round and thin papad will be prepared without rolling.
Chhaya Soni’s Recipe
How to dry and store
Spread the prepared papads on a clean cloth or plastic sheet. You can dry them in the sun or in the fan air. After completely drying these papads become transparent. After drying, store them in an airtight container. Whenever you feel like, fry in hot oil and enjoy homemade crunchy poha papad.
Disclaimer: The claims made in this article are based on YouTube videos and information found on the internet. NBT does not take responsibility for its truthfulness and accuracy.
