Khichiya Papad Recipe

Cooking Directions

• STEP 1.In a bowl, mix rice flour, cumin seeds, sesame seeds, red chili powder, and salt.
• STEP 2.Add water gradually and knead the dough until it is smooth and pliable.
• STEP 3.Divide the dough into small portions and roll each portion into thin discs.
• STEP 4.Place the rolled papads on a clean cloth and allow them to dry in the sun for a day or until they are completely dry.
• STEP 5.Once dried, the papads can be deep-fried in hot oil or roasted over an open flame until they puff up and turn golden brown.
• STEP 6.Serve the Khichiya Papad as a side dish with meals or as a snack with chutney or pickles.

Cooking Tips

• You can add other spices like black pepper or asafoetida for additional flavor.
• Ensure that the papads are completely dry before frying or roasting to avoid them from turning chewy.
• Store the dried papads in an airtight container to maintain their crispness.

Storage and Serving

• Store the dried Khichiya Papad in an airtight container in a cool and dry place for up to 2 months.
• Fried or roasted papads can be stored in an airtight container for up to 1 week.
• Serve the papads as a side dish with meals or as a snack with chutney or pickles.