Poha Mirgund is made from flattened rice or poha dough, lightly spiced, cut into mini rectangles and sun dried. Konkan’s popular papad can be roasted on a stove flame or fried. Serve alongside rassa bhaat (curry rice) or as a crunchy evening snack with a dip of your choice. it will last you months if stored well in an airtight container.
Provenance
Mirgund or rice flake crisps are central to the traditional, homemade Konkani produce roster. Especially sought after during the monsoon along with sun-dried khare (anchovies), jawla, sode and sukat (shrimp), they help jazz up a meal in a season when fresh catch is out of bounds due to choppy waters and respect for the fish breeding season.
About The Seller
Mother and daughter duo, Neelima Madhukar Naik and Snehal Pravin Naik, laid the foundation of Naik’s Konkan Food Bazaar way back in 2006. Neelima’s confidence in her long-perfected recipes combined with the highest quality of local ingredients fuelled their modest business providing Konkani food essentials including pickles, papad, flour and speciality products under one roof. 15 years later, the family business employs nine hardworking women and is run by her grandson Siddharth who takes utmost pride in his Aaji’s recipes and describes her as a relentless woman, who even at the age of 75 insists on making her own pickles and mixes.
