Mirgund (Spicy Poha Papad)
- 2
- 6
- 45min
- 10min
A Maharashtrian must-have during the summer season, this spicy poha and sago papad is bold, fiery, and packed with crunch, usually sun-dried on rooftops with great care.
Ingredients
Mirgund (Spicy Poha Papad)
Cooking Steps
Mirgund (Spicy Poha Papad)
Step 1 :
Powder the urad dal to make a fine flour.
Step 2 :
Sieve the flour with a fine sieve.
Step 3 :
Take 150 ml of water, heat it in the microwave for 1 minute.
Step 4 :
Add baking soda and sodium benzoate powder to the heated water. Mix well. Sieve the sediments and add the water to the dough. Add salt and mix well.
Step 5 :
Keep the tight dough covered for about 15 minutes.
Step 6 :
Knead the dough using sesame oil well by folding and kneading until the oil is completely absorbed and the dough is very smooth.
Step 7 :
Elongate the dough and cut it into small sections. Cover with rice flour in a container with a lid.
Step 8 :
Roll out the papads using a liberal amount of flour into small roundels. Keep one roundel over the other in a heap and press hard.
Step 9 :
Dust off the extra flour by holding the heap and shaking well.
Step 10 :
Dry in shade for 3 to 4 days.
Step 11 :
Store in a container with a tight-fitting lid.
Shop Ingredients
Mirgund (Spicy Poha Papad)
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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