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A classic Rajasthani sun-dried crispbread made from spiced rice flour dough. These papads are steamed, rolled thin, and dried, then roasted or fried to a delightful crunch. A perfect tea-time snack.
For 6 servings
Prepare Spiced Water
Cook the Dough
Knead and Steam Dough Balls
A classic Rajasthani sun-dried crispbread made from spiced rice flour dough. These papads are steamed, rolled thin, and dried, then roasted or fried to a delightful crunch. A perfect tea-time snack.
This rajasthani recipe takes 50 minutes to prepare and yields 6 servings. At 217.17 calories per serving with 4.17g of protein, it's a moderately challenging recipe perfect for snack.
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Roll the Papads
Dry the Papads
Store and Serve
Add 1 teaspoon of sesame seeds (til) or 1/2 teaspoon of crushed black peppercorns to the dough for a different flavor profile.
Incorporate 1-2 finely chopped green chilies or a pinch of crushed dried red chilies into the spiced water for extra heat.
Mix 1 tablespoon of finely chopped cilantro or dried mint leaves (pudina) into the dough before steaming for a fresh, herby aroma.
Made entirely from rice flour, this papad is a naturally gluten-free snack, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
The inclusion of traditional Indian spices like cumin seeds (jeera), carom seeds (ajwain), and asafoetida (hing) is known to help stimulate digestive enzymes and prevent bloating.
As a carbohydrate-rich food, Kheecha Papad provides a quick and easily digestible source of energy, making it a suitable light snack to curb hunger between meals.
Papad khar is an alkaline salt (sodium carbonate/bicarbonate) that is essential for giving papads their characteristic crispiness and aiding in their expansion. A tiny pinch of baking soda can be a last-resort substitute, but it will not replicate the authentic taste and texture.
Once the papads are completely sun-dried and brittle, they must be stored in a completely airtight container in a cool, dry place. Properly stored, they can last for 6 months to a year.
Cracking can occur if the dough was not kneaded smoothly, if the papads were rolled too thick, or if they were dried too quickly in harsh, direct sunlight. For best results, dry them in a location with good air circulation but indirect sunlight.
The healthiness depends on the cooking method. When roasted, it is a relatively low-calorie, low-fat, and gluten-free snack. However, when deep-fried, its fat and calorie content increases significantly. It's primarily a source of carbohydrates.
A serving of 4 roasted kheecha papads contains approximately 120-150 calories. Deep-frying the same serving can add an extra 40-60 calories from the absorbed oil.
If the dough is too sticky after the initial cooking, add a teaspoon of rice flour while kneading. If it feels too dry and crumbly, sprinkle a few drops of hot water and knead well to incorporate.
This recipe goes great with these complete meals
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