Khichiya Papad | Papads and Pickles | Sanjeev Kapoor Khazana

Popular papad variant available in the market. Loved by one and all. Watch the video to know how to make this recipe at home.

KHICHIA PAPAD

Ingredients

2cups rice flour
10 grams papad khar
Salt to taste
3 teaspoons crushed green chillies
1 teaspoon carom seeds
2 teaspoons white sesame seeds
2-3 tablespoons oil + to deep fry


Method

1. Bring 2 cups water to boil. Add papad khar, salt, green chilli, carom seeds and white sesame seeds and mix well.
2. Add the rice flour and mix well with the help of a belan. Make sure that there are no lumps.
3. Divide the mixture into 4 equal parts and roll into balls. Flatten a little bit and make a hole in the centre.
4. Heat sufficient water in a steamer and steam the prepared discs for 20 minutes.
5. Transfer in a parat and add oil and knead well with the back of a steel katori.
6. Divide into small portions and apply liitle oil.
7. Line a papad press with a plastic sheet and keep the prepared ball.
8. Cover with another plastic sheet and press well.
9. Sundry for 1 day. Turn the papads upside down and sundry for 1 more day.
10. Heat sufficient oil in a kadai and deep fry the papad till crisp.
11. Drain on absorbent paper and serve.

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Cuisine - Rajasthan

Course - starter

Dish - starter