Khichiya Papad
Crispy, sun-dried rice flour papads with a delicate crunch and subtle cumin flavor. This Gujarati specialty is made by rolling spiced rice dough into thin discs, drying them in the sun, and then roasting or frying until they puff up beautifully. A perfect accompaniment to any Indian meal.
For 6 servings
- prep · ~5 min
Prepare the rice flour dough.
Bring water to a boil in a saucepan. Add salt and cumin seeds. Lower heat and slowly add rice flour, stirring continuously to avoid lumps. Cook for 2 minutes until it forms a soft, pliable dough. Remove from heat and let cool slightly.
TIPKeep stirring as you add the flour — rice flour lumps quickly in hot water. - knead · ~5 min
Knead the dough until smooth.
Transfer the warm dough to a flat surface. Grease your palms with a little oil and knead the dough for 5 minutes until it is completely smooth and crack-free. Divide the dough into 12 equal portions and roll each into a smooth ball.
TIPKnead while the dough is still warm — cold rice dough becomes brittle and hard to roll. - prep · ~10 min
Roll the papads into thin discs.
Place a dough ball on a greased surface or parchment paper. Using a greased rolling pin, roll it out as thin as possible into a 3-4 inch disc. Aim for paper-thin without tearing. Repeat with all dough balls.
- steam · ~4 min
Steam the rolled papads.
Arrange the rolled discs on a greased muslin cloth placed in a steamer basket. Do not overlap them. Steam for 3-4 minutes until they turn slightly translucent and firm. Remove carefully and let them cool completely on a clean cloth.
TIPSteaming sets the shape — under-steaming makes them crack when drying. - rest
Sun-dry the steamed papads.
Lay the cooled steamed papads in a single layer on a clean cotton cloth or drying rack. Place in direct sunlight for 1-2 days until they are completely dry, crisp, and have no moisture left. Flip once during drying.
TIPThey must be bone-dry before storing — any moisture will cause mold. Store in an airtight container for months. - fry · ~1 min
Deep fry the dried papads.
Heat oil in a deep pan over medium-high heat. Drop one dried papad into the hot oil. It should puff up within seconds. Press gently with a slotted spoon to ensure even puffing. Fry until light golden and crisp, about 10-15 seconds. Turn and fry the other side for 5 seconds. Drain on paper towels.
TIPThe oil must be properly hot — if it's not hot enough, the papad won't puff. Test with a small piece first. - serve
Serve immediately.
Serve the crispy khichiya papads warm as a side with dal, curry, or enjoy them as a crunchy snack on their own.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the dough while it's still warm to prevent cracking.
- 2Roll each papad as thin as possible for a delicate, crispy texture.
- 3Steam the rolled discs just until translucent to avoid tearing during drying.
- 4Sun-dry until bone-dry; any moisture will cause mold during storage.
- 5Test oil temperature with a small piece — it should puff instantly.
- 6Store dried papads in an airtight container for up to several months.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red chili powder or finely chopped green chilies to the dough for a fiery kick.
black pepperBlack pepper
Replace cumin seeds with coarsely ground black pepper for a pungent, warming flavor.
ajwain (carom seeds)Ajwain (carom seeds)
Substitute cumin with ajwain seeds for a thymol-like, digestive-friendly twist.
air friedAir-fried
Brush the dried papads lightly with oil and air-fry at 200°C for 2-3 minutes for a lower-fat version.
Why this is on our healthy list.
Gluten-Free
Made with pure rice flour, these papads are naturally free of gluten, making them suitable for those with gluten intolerance or celiac disease.
Low in Saturated Fat
When deep-fried, rice flour absorbs less oil than wheat flour, and air-frying further reduces fat content.
Digestive Aid
Cumin seeds are traditionally known to stimulate digestion and may help reduce bloating.
Frequently asked questions
You can dry the steamed papads in a warm oven (50°C / 120°F) with the door slightly ajar for 4-6 hours, or until completely crisp.
