Khichiya Papad is a wonderful snack made across western India. This wonderful Rice Flour Papad have many variations and here we have made the Gujarat's famous Khichiya. You can fry these Papads or roast them. They can be served just as it is or topped with veggies and chaat and they are simply lovely. You will need very few ingredients to make this recipe. Though this is tedious to make but the ones made at home are just best! Generally new crop rice flour is used for making this recipe and they tend to take less water and dry fast. So make this delicious snack for your loved ones!
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INGREDIENTS:
500 Gm Rice Flour (preferably new crop rice)
3 1/2 Cup Water
1 Tsp Carom Seeds / Ajwain
2 Tsp Sesame Seeds / Til
1 Tbsp Salt
2 Tsp Green Chillies (or as per taste)
20 Gm Papad Khar
SERVES: Makes about 700 gm Khichiya Papad (approx 30 pcs)
PREPARATION TIME: 1 Hour 30 Min
COOKING TIME: 50 Min
SUN DRYING TIME: 3-4 Days
TOTAL TIME: 4 Days 2 Hours 20 Min
* 1 Cup = 237 ML
METHOD:
1. Boil water in a large vessel.
2. Once water starts boiling add Carom Seeds/Ajwain, Sesame Seeds/Til, Salt, Green Chillies Paste, Papad Khar and switch off the flame immediately.
3. Add Rice Flour little by little and keep mixing vigorously with rolling pin to get as lump free batter as possible
4. Make 7-8 Balls from the batter using greased hands.
5. Steam the balls in batches in steamer. Heat water in steamer and take 3 rice flour balls. Flatten each of them and with finger make a hole in the middle and place it in steamer.
6. Steam the balls for 10-15 min in steamer so that the rice flour gets cooked completely.
7. Take them out on a plate and put the next batch for steaming.
8. Using a bowl knead the balls and if required use oil. This makes the mixture smooth and the will help in rolling the papad.
9. Make small balls out of the mixture (like used for roti) and place them in casserole.
10. Take one ball from casserole and flatten it lightly and then place it between two pastic sheets. Using a papad press roll it in thin chapati shape. Alternatively you can use rolling pin and board.
11. After pressing it in Papad press flatten it on rolling board as much as possible (very thin).
12. Put the papad on a plate.
13. Repeat the steps for remaining balls.
14. Once there are 5-6 papad ready put it under Sun on a clean cloth for drying.
15. Prepare all Papad in same way and put it in Sun for drying on a clean cloth.
16. Dry it under Sun for 3-4 days. Put the papad inside the home at night!
17. After 4 days the papad will be ready!
18. You can store it in air tight container for 1 year and use as required.
19. For frying the Khichiya Papad put oil in Pan and once it is hot put one Khichiya Papad in it. It will come up immediately and become big. Fry it from all sides. You can also break the papad before frying
20. Khichiya Papad is ready to eat!
TIPS:
1. Preferably use new crop rice. Take Water equivalent to volume measurement of Rice Flour in the same vessel. Old crop rice will absorb more water! Adjust water for old rice so that the mixed dough makes like Wheat Dough used for rotis.
2. Add green chillies paste more or less as per your taste preference.
3. While mixing rice flour and water use rolling pin for best results. Spatula or whisker will be tough to use. Ensure to do this as fast as possible! If mixture cools down it will be difficult to roll.
4. While balls are steamed start working on the ones already steamed by kneading them and then rolling papads.
5. Knead the balls while they are still hot.
6. Ensure to put kneaded balls in casserole so that it stays warm. If it gets cold it will not roll.
7. You can also roast Khichiya Papad on fire like Papad. Ensure it does't get burnt!
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