One of our kitchen Maharaj(cook) used to bring this powder in my in laws home. His samosas, paranthas, vadas and kachoris were amazingly crispy. I thought it is a maida or cornflour. But one fine day his wife Usha Aunty(Misrani- cook) told me to how to make it with few strict tips and also to how to use it as well.
1 Cup Sabudana (sago seeds)
1 Cup Poha (Chivda-flattened rice)
1/2 Cup rice flour
1/2 Cup corn flour
2 Tbsps of baking soda (khaney ka soda- soda by carb)
1- Mix all dry ingredients in a big bowl, cover it with ultra clean cotton cloth and keep in sun light for 2-3 hours. (A must thing to do).
2- Now let it cool down.
3- Put in mixi zar and sprinkle baking soda over it. (Sprinkle it, please do not put just like that).
5- Store in a box and keep it in a cool and dry place.
4- Grind it very well. Sieve 2-3 times in a very ultra thin sieve.
6- Because there is no salt so you can use it in jalebis and shakkarpare mix as well for crispiness.
7- It is not a rising powder. It is for stiffening and crispiness only.
How to use it –
Be cautious. Use only 4-6 tbsps if you are making kachoris, paranthas or samosas along with little extra oil for four people. Increases or decrease according to the ingredients. If you are making six samosas only 2-4 tbsps of this powder is good enough.
Do try, thank me later.