Poha Khichu


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A simple Gujarati snack made of flaked rice cooked with spices. Papad khar is a seasoning that is used in the making of papads and traditionally used in khichu. You will find at some specialty stores. You can even make the khichu ahead of time and steam it for 4 to 5 minutes just before serving.

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Makes 12 pieces.
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1 cup beaten rice (poha)
1 tsp cumin seeds (jeera), crushed
1/4 tsp papad khar (optional)
1/2 tsp chilli powder
1 tbsp chopped coriander (dhania)
1 tsp salt

For the tempering
1/4 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/4 tsp sesame seeds (til)
1 tsp oil

For serving
Green Chutney

  1. Grind the poha to a coarse powder in a blender. The texture should be similar to rawa.
  2. Combine the cumin seeds, papad khar, chilli powder and 1½ cups of hot water in a non-stick pan. Boil for 2 minutes.
  3. Add the powdered poha and cook till the mixture leaves the sides of the pan (approx. 4 to 5 minutes) while stirring continuously so that no lumps form. Add the coriander and mix well.
  4. Spread the khichu in a 125 mm. (5") diameter greased thali. Smoothen the surface of the poha khichu using the back of a spoon. Cut into diamond shapes.

For the tempeing

  1. Heat the oil in a pan and add the mustard seeds. When they begin to crackle, add the asafoetida and sesame seeds.
  2. Pour the tempering over the khichu.
  3. Serve hot with oil and green chutney.
RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook
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