A very different style chiwda made from very few ingredients that are available at home. It is made from flat pressed rice flakes (poha), papad and spices. It will be found in every Gujaratis home.
There are several ways of making papad poha. Some use turmeric and red chili powder to make yellow papad poha. Some like to keep it white and just use black pepper powder in spices. Many people also like to add roasted peanuts or cashewnuts or almonds to it. Papad is mostly fried and crushed but some cooks like to use it in roasted form. The oil is generally heated; however, some prefer to use raw oil. It is mixed after the ingredients are nicely roasted and crunchy in taste. The raw oil has its own unique taste. Different flavors of urad papad can be used. (black pepper, plain , jeera, red chili, green garlic). The green garlic flavor tastes awesome during winters. Whatever way it is made, the poha tastes best if they are roasted well.
I first tasted them when I used to stay in a hostel and one of my hostel mate (Krupa Desai) used to bring it from her home. She used to bring white papad poha. We used to munch on the papad poha the whole day and they got over soon; I loved the taste; It was different as usually at my place I have only had the flat poha chiwda (the Mahastrian style) made with the tempering of mustard seeds, curry leaves, green chillies, peanuts, roasted gram, dried coconut slices. Of course, I like this chiwda too.
So the taste of papad poha lasted with me till I was in the hostel. After leaving the hostel the yummy papad poha also was not there……
Then suddenly after my marriage, I again got to enjoy this recipe. At my in-laws’ place, this recipe is in demand with the old and the young in the family. Some in the family some make yellow papad poha and some white one.
Most of the time I have had the yellow papad poha. Once, when we were in Pune, my mother in law had visited us – She is an amazing cook too. Infact, everyone at our home loves cooking – She made the white papad poha for us. She shared her childhood memories of papad poha with us. Her mother used to make this for her. In her recipe they simply roasted the poha and papad. The roasted papad was then crushed and added to the roasted poha along with freshly ground black pepper, salt and powdered sugar. They were then mixed and raw peanut oil was added over it and mixed well. I really relished them.
This chiwda is healthy as the ingredients are roasted and only very little oil is used. My son also enjoys them a lot and always demands his Dadi and Moti Mummy for making it for him.
Generally, at our place, we place the flat rice flakes (poha) in the sun for 2-3 hours before making them. This will help to dry the excess moisture from poha. Thus the time for roasting and making them crispy will be reduced. I use good quality of flat and thin rice flakes also known as “Nylon Poha”.
Papad poha can be stored in the airtight container for 15-20 days. They can be made during different festivals and are the best option for carrying while travelling.