By Akshara
June 24, 2026
Papad Poha (also known as Papad Poha Chavanu) is a spectacularly light, crunchy Gujarati tea-time mixture that provides a fantastic, low-oil alternative to heavy, deep-fried snacks. This traditional dry chivda pairs paper-thin nylon flattened rice (poha) with crisp, charred pieces of spiced urad dal papad, creating a wonderful contrast of textures. Roasted dry on a gentle heat and tossed with warm turmeric, green chillies, and a hint of asafoetida, it delivers a deeply satisfying, savory crunch that pairs flawlessly with a steaming cup of masala chai.
2 cups thin nylon poha (flattened rice)  2 large urad dal papads  1 tbsp oil  1/2 tsp mustard seeds  1 green chilli, finely chopped  A pinch of asafoetida (hing) and 1/4 tsp turmeric powder  Salt and a pinch of powdered sugar to taste
Dry roast the thin nylon poha in a wide, heavy-bottomed pan over low heat for about 3 to 4 minutes until the flakes turn crisp and curve slightly at the edges, then transfer them carefully to a wide bowl.
Roast the urad dal papads either directly over an open flame or in a microwave until fully puffed and crisp, then let them cool completely before crushing them with your palms into bite-sized shards.
Heat a tablespoon of oil in the same pan to crackle the mustard seeds, chopped green chillies, and hing, then turn off the flame before stirring in the turmeric powder to prevent it from scorching.
Pour this warm, aromatic oil instantly over the roasted poha, add the crushed papad pieces, salt, and powdered sugar, and toss everything together with a light hand until the flakes display an even golden coat.