A classic Rajasthani sun-dried crispbread made from spiced rice flour dough. These papads are steamed, rolled thin, and dried, then roasted or fried to a delightful crunch. A perfect tea-time snack.
Prep20 min
Cook30 min
Servings6
Serving size: 4 pieces
292cal
4gprotein
42gcarbs
12g
Ingredients
300 g Rice Flour
960 ml Water
1 tsp Papad Khar (Essential for crispiness)
1 tbsp Cumin Seeds
1 tsp Carom Seeds
1.5 tsp Salt (Adjust as papad khar is also salty)
1 tsp Red Chili Powder
0.25 tsp Asafoetida
2 tsp Vegetable Oil (For greasing hands and kneading)
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Crispy Rajasthani Kheecha with tangy mango pickle – a perfectly spiced, soul-satisfying snack!
This sindhi dish is perfect for snack. With 370.09 calories and 4.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
480 ml Oil (Optional, for deep frying)
Instructions
1
Prepare Spiced Water
In a large, heavy-bottomed pot, bring 960 ml (about 4 cups) of water to a rolling boil over high heat.
Add the salt, papad khar, cumin seeds, carom seeds, and asafoetida. Stir well and allow the mixture to boil for 1-2 minutes to infuse the flavors.
2
Cook the Dough
Reduce the heat to the lowest setting. Begin adding the rice flour gradually while stirring continuously and vigorously with a sturdy wooden spoon or spatula to prevent any lumps from forming.
Continue stirring until all the flour is incorporated and has absorbed the water, forming a thick, shaggy dough.
Turn off the heat. Cover the pot with a tight-fitting lid and let the dough cook in its own residual steam for 5-7 minutes. This step is crucial for a soft dough.
3
Knead and Steam Dough Balls
Carefully transfer the hot dough to a large plate (parat) or a clean work surface. Grease your hands with a little oil.
The dough will be extremely hot. Start by pressing it with the back of a flat bowl or a potato masher. Once it's cool enough to handle, knead it for 3-5 minutes until it becomes smooth and pliable.
Divide the smooth dough into 24 small, equal-sized balls (loya).
Arrange these balls on a greased steamer plate, ensuring there is some space between them to allow for even steaming.
Steam the dough balls for 15-20 minutes. They are done when they become firm to the touch and develop a slightly translucent appearance.
4
Roll the Papads
It's essential to roll the papads while the steamed balls are still hot. Work with one ball at a time, keeping the rest covered to retain heat.
Place a hot dough ball on a rolling surface or inside a papad press lined with greased plastic sheets.
Press it flat and then roll it into a very thin circle, about 4-5 inches in diameter. Use a small amount of dry rice flour for dusting if the dough sticks.
The thinner you roll, the crispier the papad will be.
5
Dry the Papads
Carefully lay the rolled papads on a clean cotton cloth, plastic sheet, or drying rack in a single layer.
Sun-dry them for 1-2 days. Flip them over every 4-5 hours for even drying. They are ready when they are completely moisture-free, stiff, and brittle.
Alternatively, for oven drying, preheat your oven to its lowest temperature (around 65°C / 150°F). Arrange papads on baking sheets and bake for 4-6 hours with the oven door slightly ajar to let moisture escape, until fully dry.
6
Store and Serve
Once completely dried, stack the papads and store them in a dry, airtight container. They can be stored for several months.
To serve, you can either roast or fry them. For roasting, hold a papad with tongs and roast it directly over a medium gas flame, turning it quickly until it's crisp and has light brown spots.
For frying, heat oil in a kadai. Slide a papad into the hot oil; it will puff up and become crisp in seconds. Remove with a slotted spoon and drain on paper towels.
Serve immediately, plain or topped with chopped onions, tomatoes, and chaat masala.
Servings64
Serving size: 1 tbsp
78cal
0gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.