Rajasthani Kheecha Papad with Mango Pickle

Instructions

1. 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. 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. 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. 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. 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. 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.