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A side of crisps or fried papad is such a welcome, crunchy delight on any Indian thali. Every region in India has its own special kinds of crisps made from different lentils, dals and rice varieties that are sundried to make the papads. These sun-dried goodies are then deep-fried right before sitting down to a meal to add that indulgent crunchiness to a simple plate of dal rice and pickle. A papad then, has a special place on most Indian regional repasts.
Image credit: The State Plate
One such crisp popularly consumed in Maharashtra, along its coastal regions and its fertile fields, is the poha mirgunda, a fried snack made from flattened rice. Akin to the kurdai, a poha mirgunda too is a hyperlocal variety that is popularly made during summers and stored away in dry, cool places to last throughout the year. Poha mirgunda pairs splendidly with a plateful of pithla-bhakri or pithla-bhat or even some warm, steaming khichdi.
Making kurdai, mirgunda and other fried snacks like chikodi and poha papad is a delightful summer event in most households where families come together on warm afternoons to participate in a collective activity that is as much about building community spirit as about creating a delicious snack that can be savoured throughout the year. Now, mirgunda is readily available in the stores as a product prepared by local and artisanal businesses promoting the bounties of regional cuisine.
These mirgunda made in Konkan's districts and in Pen, near Mumbai, are slightly spicy crisps of a small, rectangular shape which fluff up into a bright orangish pink hue when deep-fried. Mirgunda are generally prepared in a couple of sizes: you can opt for the mini mirgunda, akin to a small potato chip or the mirgunda big enough to be the size of half a palm! Either way, the mirgunda carries the delicious flavour of flattened rice, the spice of red chilli and the earthiness of cumin powder bringing together some readily available local ingredients for a delicious side.
Trying to make mirgunda at home is like reviving a lost tradition of families gathering together to make pickles, masalas and papads. With a recipe that is easy to follow, mirgunda-making can turn into a fun activity in which children too can participate. Read on below for a simple recipe of making mirgunda. After sun drying for 2-3 days, make sure you store them in a cool place to enjoy frying them in small batches throughout the year.
Ingredients:
1½ cups flattened rice or thick poha
¾ cup sago or sabudana
2 tbsp rice flour (optional)
1-2 tbsp papad khar
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 cup water
Salt to taste
Method:
1. Dry-roast thick poha or flattened rice and some sago in a pan on a low flame. Keep it aside to cool.
2. Once the sabudana and poha have cooled down, add them to a blender and grind into a powder. Strain the powder to get rid of any granules.
3. Add the red chilli powder, cumin and coriander powders and salt to taste.
4. Once all the dry ingredients are brought together, add papad khar and start adding water until the mixture starts coming together in a dough. Use a flat rolling board to make the dough for the mirgund.
5. When the dough is ready, make large round balls and using a rolling pin flatten them out onto the rolling board like a chapati.
6. This rolled out dough should be medium thick. Use a knife or a pizza cutter to cut the rotis into small diamond shapes. You can also use a gujiya cutter to give the mirgunda a zigzag border.
7. Pick up all the mirgunda pieces one by one and place them in a flat steel plate. Sun-dry the flattened rice snack for 2-3 days or until the mirgunda is totally dry. If needed, flip the pieces to dry them evenly. Store it in a dry container and deep fry as a side enjoyed with varan bhat or pithla!
