Updated May 7, 2019Manpreet Manesh
How to make Poha Papad-SK Khazana – Crisp and spicy – simply delicious snack –
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.
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.