A traditional Konkan spicy, crunchy snack/ teatime/ breakfast recipe. I learnt this simple but super yum recipe from my late mom-in-law NANDINI THAKUR and its a real saver when we are short of time and want to prepare a tasty snack in a jiffy.
- Approximately 1 1/2 cup thin variety pohe/ thin pressed rice
- 3 papad either fried or roasted of your choice ( I used fried potato papad)
- 1 big onion finely chopped
- 3 tbsp freshly grated coconut
- 3 green chillies finely chopped (adjust to spice required)
- 5 sprigs of finely chopped coriander leaves
- Salt to taste
- 1 1/2 tbsp oil
- 1 tsp mustard seeds
- 1/8 tsp asafoetida
- A pinch of turmeric(optional)
- Fry the papad of your choice, crush them and keep aside. Mix onion, fresh grated coconut, green chillies, salt, coriander leaves and crush it with your hand so that it releases moisture. Add thin poha as much as it fits into the mix so that the pohe become moist.
- In a seasoning pan, heat oil add mustard seeds, when they splutter add asafoetida and pour the seasoning over the pohe mix, mix well and serve immediately.
- Papad pohe need to be consumed immediately for best taste as after a while the papad lose their crunchiness.
- The moisture present in freshly grated coconut, rinsed and chopped coriander leaves, onion and salt is enough to moisten the pohe. You can sprinkle a little coconut water over the pohe if you want to but since they are of thin variety they soften easily with the moisture released by the grated coconut mix.
- The quantity of pohe to be added depends on the moisture released by the coconut, salt, onion, rinsed coriander leaves. So adjust the quantity of pohe to be added or add more coconut, onion to make it moist. In short the measurements mentioned in the recipe are APPROXIMATE.
- Fried Papad gives an over the top crunch to this recipe.