Khichiya Papad

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.