Pohe Papad, also known as Pohyache Papad or Poha Papad, is a traditional Indian crispy snack made primarily from flattened rice (poha). This papad is especially popular in Western India and is often prepared at home during the summer months to be enjoyed year-round. The process begins by finely grinding thick poha into a soft, powdery flour. This flour is then mixed with spices such as red chili powder, asafoetida (hing), cumin powder, and salt. A key ingredient, papad khar (an alkaline salt), is added to enhance crispiness and preserve the papad. The dry ingredients are combined with boiling water to form a stiff, pliable dough. The dough is kneaded until smooth and uniform, then divided into small balls, which are rolled out into thin discs using rice flour for dusting.These discs are carefully laid out on clean plastic sheets or muslin cloths and sun-dried for 2-3 days until they become completely dry and brittle. Once dried, Pohe Papad can be stored for several months in airtight containers. To serve, the papad is typically deep-fried or roasted over an open flame until it puffs up and turns golden and crisp.