Khichiya Papad
Veg
Vegan
Thin, translucent rice papads from the Saurashtra coast — made from a batter of soaked and ground rice flour seasoned with cumin and pepper, rolled paper-thin, sun-dried, and then either deep-fried (they puff into crispy, airy rounds) or dry-roasted on a flame. Much lighter and crispier than urad dal papad; the rice gives them a neutral, slightly sweet base that absorbs the seasoning beautifully.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 15 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 2 cups | water |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | sesame seeds |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper powder |
| 1 tablespoon | oil |
Instructions
- 1 In a large pot, bring 2 cups of water to a boil.
- 2 Add cumin seeds, carom seeds, sesame seeds, salt, black pepper powder, and oil to the boiling water.
- 3 Gradually add rice flour to the boiling water while stirring continuously to avoid lumps.
- 4 Cook the mixture on low heat until it thickens and forms a smooth dough-like consistency.
- 5 Remove the dough from heat and let it cool slightly until it is comfortable to handle.
- 6 Knead the dough gently to ensure it is smooth and pliable.
- 7 Divide the dough into small balls, about the size of a lemon.
- 8 Roll each ball into a thin disc using a rolling pin, dusting with rice flour if necessary to prevent sticking.
- 9 Place the rolled discs on a clean cloth or plastic sheet to dry in the sun for 1-2 days until completely dry and crisp.
- 10 Once dried, store the khichiya papads in an airtight container for future use.
- 11 To serve, roast the papads over an open flame or fry them in hot oil until they puff up and turn golden brown.
Tips
Ensure the dough is smooth and without cracks for even drying and cooking.