Spiced Poha Papad: Poha Mirgund

It is a lightly spiced papad made from flattened rice dough, cut into mini rectangles and sun-dried — a cherished staple from the Konkan region of Maharashtra.

The word "Mirgund" derives from the Konkani term for rice flakes.It refers to the rice flake crisps that have been a central part of traditional Konkani home cooking for centuries.

It contains just three simple ingredients — flattened rice, red chilli and salt. Nothing else — no artificial flavours, preservatives or additives.

It is made by Naik's Konkan Food Bazaar, founded in 2006 by Neelima Madhukar Naik and her daughter Snehal Pravin Naik, and today run by Neelima's grandson Siddharth.

Mirgund is especially sought after during the monsoon along with other sun-dried produce, as it helps jazz up meals in a season when fresh catch is out of bounds due to choppy waters and respect for the fish breeding season.

Rice flakes are naturally low in calories and easy to digest, making Mirgund a guilt-free snack. It is also cholesterol-free and contains no trans fats.

It can be shallow-fried in oil for a few seconds, roasted on an open flame, or microwaved for a quick oil-free option. Shallow frying gives the best crunch and flavour.

It pairs beautifully with dal rice, curry, curd, and chutneys as a classic Maharashtrian meal accompaniment. It also makes a great standalone tea-time snack or chakna.

Yes — it works wonderfully as a base for masala papad topped with onions, tomatoes, and chaat masala. Customers also use it as a nacho substitute with dips and salsa.

It is lightly spiced — flavourful and mildly warm without being overwhelming. It is well-suited for the entire family, including children.