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...
Ingredients for making Poha Crispies
- Poha (Aval) 4 cups
- Sago/Sabudhana/Jevarisi 1 cup
- Green chillies 10
- Hing powder 1 tea spoon
- Salt to taste
How to make Poha Crispies?
Soak the Sago in water overnight.
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.
If the Poha is thicker one let it get soaked for 1 hour.
Then drain the water completely out from the Poha / Aval 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.
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.
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.
Take small pinch size stuff from the poha dough and place them on the cloth.
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.
Next day morning again allow them to dry under bright sun light.
Store the dried stuff in glass bottles and whenevr needed deep fry in oil or microwave and enjoy...