Khelae kee papad

Cook bananas(with the skin) in steam take the bananas in a vessel or plate Take out the bananas and peel the skin off the bananas, when they are still hot, the skin comes off very easily.

Grease a mixer/blender vessel with a little oil and grind the hot bananas with chili powder, salt, asafoetida, without adding water.

take out the paste, apply a little coconut oil to hands and make small balls from the mixture.

Wrap a plastic paper or aluminum foil to both rolling pin and rolling table roll he balls into round thin papads, apply as much poha powder as needed to help rolling. Carefully take them off the paper and spread them on a sheet under hot sun

When the papads are dried completely and have become crisp, cool them and store in air tight container deep fry the papads