A mess free, easy to make sun dried crisps is this Poha Crispies. It sounds delicious as side dish and tea time snacks. It can also be microwaved without oil and had. This is the traditional recipe without onion and garlic which my mother in law learned from her MIL….
Yield / Serves
Poha (Aval) 4 cups
Sago/Sabudhana/Jevarisi 1 cup
Green chillies 10
Hing powder 1 tea spoon and Salt to taste
Soak the Sago in water overnight._x000D_ Morning wash it well and boil it in 5 cups of water.
While it is boiling, wash the Poha well and soak it in water for 30 minutes._x000D_ If the Poha is thicker one let it get soaked for 1 hour._x000D_ Then drain the water completely out and keep it aside.
When the boiling sago is well boiled and comes to thick porridge consistency grind the green chillies with salt and hing powder to paste and add to the sago and mix well.
Switch off the stove and allow it to cool down._x000D_ Take a broad vessel and put the drained, soaked poha in to it. Pour the sago chilli mix on it.
Knead it with hands to a dough consistency._x000D_ Taste it to see whether the salt is enough. Or you can add if needed.
Spread a white cloth or plastic sheets in the terrace._x000D_ Take small pinch size stuff from the poha dough and place them on the cloth._x000D_ Allow it to dry well under the sun for atleast 4 days.
Every evening remove the pinches from the sheet and place them on a broad plate and keep it indoor._x000D_ Next day morning again allow them to dry under bright sun light._x000D_ Store the dried stuff in glass bottles and whenever needed deep fry in oil or microwave and enjoy...
How useful was this post?
Click on a star to rate it!
Rated 4.3 based on 3 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp