Rajasthani Kheecha Papad

1. 1
   prep

   Soak the moth beans overnight.

   Rinse the moth beans thoroughly and soak them in plenty of water for 8 hours or overnight. Drain well before grinding.

   TIPThe beans should plump up and the skins should feel loose. Drain completely — excess water makes the dough sticky.
2. 2
   mix

   Grind the moth beans to a smooth paste.

   Grind the drained moth beans without adding any water. Use a sturdy mixer grinder or stone grinder, scraping down the sides repeatedly, until you get a very smooth, thick, and slightly sticky dough-like paste.

   TIPDo not add water. The natural moisture from soaked beans is enough. A smooth paste is key for translucent papads.
3. 3
   mix · ~5 min

   Season the moth bean paste.

   Transfer the paste to a large plate. Add salt, freshly ground black pepper, cumin seeds, and asafoetida. Mix vigorously with your hand for 5 minutes until the mixture feels light and slightly fluffy. The paste should be well seasoned and hold together.

   TIPBeating air into the paste here helps the papads puff up beautifully later.
4. 4
   prep

   Portion the dough into small balls.

   Divide the mixture into 16 equal lemon-sized balls, roughly the size of a small lime. Keep them covered with a damp cloth to prevent drying out.

   TIPWorking with slightly greased palms prevents the sticky dough from clinging to your hands.
5. 5
   prep

   Pound each ball into a thin papad.

   1.Grease a stone slab or clean marble countertop lightly with a few drops of oil.

   2.Place one dough ball on the surface and press gently with your palm.

   3.Using a heavy stone pestle or rolling pin, start pounding the ball from the center outward.

   4.Work in circles, moving the pestle in a rotating motion to spread the dough evenly.

   5.Keep pounding gently until the papad is paper-thin, about 5-6 inches in diameter and almost translucent.

   TIPPatience is everything. Pound gently and evenly — aggressive pounding tears the dough. Aim for consistent thinness so they dry evenly.
6. 6
   rest

   Sun-dry the papads for 2-3 days.

   Carefully lift the pounded papad and place it on a clean plastic sheet or muslin cloth laid out in direct sunlight. Repeat with all dough balls. Let them dry completely under the sun for 2-3 days, flipping them over once halfway through. They should become brittle and crisp when fully dry.

   TIPFull, direct sunlight is essential. On cloudy days, dry them indoors under a fan but it will take longer. Store completely dried papads in an airtight container for months.
7. 7
   fry · ~2 min

   Deep fry the dried papads.

   1.Heat oil in a deep kadhai over medium-high heat.

   2.Test the oil by dropping in a small piece of papad — it should sizzle and puff up within 2 seconds.

   3.Carefully slide one dried papad into the hot oil.

   4.Press lightly with a slotted spoon to submerge it, watching it puff up dramatically in seconds.

   5.Flip once and fry for 2-3 seconds more until pale golden but not brown.

   6.Drain on paper towels to remove excess oil.

   TIPThe oil MUST be hot enough for them to puff within 2-3 seconds. Lukewarm oil will result in hard, oily, non-puffed papads.
8. 8
   serve

   Serve immediately or cool and store.

   Serve the hot, puffed papads immediately as a crunchy side with dal, rice, and sabzi. Alternatively, let them cool completely before storing in an airtight container for up to a week.

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