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A classic Rajasthani snack, these thin, crispy sun-dried crackers are made from rice flour and spiced with cumin. Enjoy them roasted over an open flame or deep-fried for a delightful crunch.
Prepare the Spiced Water
Cook the Rice Flour Dough
Knead the Hot Dough
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A classic Rajasthani snack, these thin, crispy sun-dried crackers are made from rice flour and spiced with cumin. Enjoy them roasted over an open flame or deep-fried for a delightful crunch.
This rajasthani recipe takes 35 minutes to prepare and yields 6 servings. At 304 calories per serving with 4.24g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Roll Out the Khichiyas
Dry the Papads
Store and Cook for Serving
Add 1 teaspoon of sesame seeds (til) or red chili flakes to the dough for a different flavor profile and texture.
Create a multigrain version by substituting 1/2 cup of rice flour with jowar (sorghum) or bajra (pearl millet) flour.
Serve as Masala Khichiya Papad. Top a roasted papad with a mixture of finely chopped onion, tomato, cilantro, a squeeze of lime juice, and a sprinkle of chaat masala.
Made entirely from rice flour, Khichiya Papad is naturally gluten-free, making it an excellent snack option for individuals with celiac disease or gluten sensitivity.
Rice flour is rich in complex carbohydrates, which are the body's primary fuel source. This snack can provide a quick and sustained energy boost.
The inclusion of cumin seeds (jeera) is known to stimulate the secretion of pancreatic enzymes, which are essential for the proper digestion of nutrients and can help prevent indigestion.
Once they are completely sun-dried and brittle, store them in a large, completely airtight container at room temperature. Keep them away from any moisture. Stored correctly, they can last for 6 to 12 months.
Lumps typically form if the rice flour is added to the water too quickly or if it's not stirred continuously and vigorously. To prevent this, reduce the heat to low and add the flour in small batches while stirring constantly.
Yes. If you don't have access to strong sunlight, you can dry them indoors under a ceiling fan for 2-3 days, flipping them periodically. Alternatively, you can dry them in an oven set to its lowest temperature (around 65°C / 150°F) with the door slightly ajar for 4-6 hours, or until they are completely crisp and dry.
Papad Khar is a traditional alkaline salt that is crucial for giving papads their characteristic crispness and helping them to expand when cooked. While baking soda can be used as a substitute, Papad Khar provides a more authentic taste and superior texture.
The healthiness depends on the cooking method. Roasted Khichiya Papad is a relatively low-calorie, low-fat, and gluten-free snack. However, the deep-fried version absorbs a significant amount of oil, making it high in fat and calories. It's best enjoyed in moderation.
A serving of 4 roasted Khichiya Papads contains approximately 120-150 calories. The deep-fried version is significantly higher, estimated at around 200-240 calories per serving, due to the absorbed oil.