Khichiya Papad

1. 1

   Prepare the Spiced Water

   • In a large, heavy-bottomed pot, bring 4 cups of water to a vigorous, rolling boil over high heat.
   • Carefully add the salt, papad khar, cumin seeds, and green chili paste to the boiling water.
   • Stir well to dissolve the salt and papad khar. Allow the water to boil for another 1-2 minutes to let the spices infuse.
2. 2

   Cook the Rice Flour Dough

   • Reduce the heat to the lowest setting. Begin adding the rice flour gradually, about half a cup at a time, while stirring continuously and vigorously with a sturdy wooden spoon or spatula.
   • Continue stirring until all the flour is incorporated and no dry spots remain. The mixture will be very thick.
   • Cover the pot with a tight-fitting lid and let the dough steam on the lowest possible heat for 8-10 minutes. This step is crucial for cooking the flour.
   • The dough is cooked when it becomes glossy, slightly translucent, and pulls away from the sides of the pot.
3. 3

   Knead the Hot Dough

   • Turn off the heat. Carefully transfer the extremely hot dough onto a large plate (thali) or a clean work surface.
   • Grease your hands generously with oil. The dough needs to be kneaded while hot for a smooth texture. CAUTION: The dough will be very hot.
   • To start, use the back of a greased flat bowl (katori) or a potato masher to press and knead the dough for 2-3 minutes.
   • Once it's cool enough to handle, knead with your hands for another 3-4 minutes until it is completely smooth and pliable.
   • Divide the dough into 24 small, equal-sized balls and keep them covered with a damp cloth to prevent them from drying out.
4. 4

   Roll Out the Khichiyas

   • Take two thick plastic sheets (like a ziplock bag cut open) and lightly grease the inner surfaces.
   • Place one dough ball in the center of one sheet and cover it with the second sheet.
   • Using a rolling pin or a flat-bottomed plate, press down and roll the ball into a very thin, even circle, approximately 6-7 inches in diameter. The thinner, the crispier.
   • Carefully peel back the top plastic sheet. Gently lift the rolled khichiya from the bottom sheet.
5. 5

   Dry the Papads

   • Immediately place the rolled khichiya onto a clean cotton cloth or a large plastic sheet spread in an area with direct, strong sunlight.
   • Repeat the rolling process for all the remaining dough balls, arranging them in a single layer without overlapping.
   • Sun-dry for 1-2 days. Flip them over after 4-5 hours on the first day to ensure even drying.
   • The papads are ready for storage when they are completely moisture-free, brittle, and snap easily.
6. 6

   Store and Cook for Serving

   • Once bone-dry, stack the khichiya papads and store them in a large, airtight container for up to a year.
   • To Roast: Using a pair of tongs, hold a papad over an open gas flame, flipping it continuously until it is evenly cooked, blistered, and crisp (about 30-45 seconds).
   • To Fry: Heat oil in a kadai or pan. Slide a papad into the hot oil. It will puff up and cook in just 3-5 seconds. Immediately remove with a slotted spoon and drain on paper towels.
   • Serve hot as a standalone snack or as an accompaniment to a meal.

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