Rajasthani Kheecha Papad
Thin, crispy sun-dried poppadums made from moth bean flour, known for their earthy, nutty flavor and signature translucent appearance. A Rajasthani kitchen essential, these papads are hand-pounded on stone slabs to achieve their iconic thinness before drying under the desert sun. They puff up beautifully when roasted or fried, making them the perfect crunchy sidekick to any Indian meal.
For 8 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the moth beans for at least 8 hours until the skins feel loose; excess moisture makes the dough sticky.
- 2Grind the soaked beans absolutely dry — no added water — to achieve the signature translucent papad texture.
- 3Beat the paste by hand for a full 5 minutes; trapped air is what makes papads puff dramatically during frying.
- 4Use a greased stone slab or marble counter for pounding; this prevents sticking and helps you achieve paper-thin rounds.
- 5Pound gently from the center outward in circular motions; aggressive moves tear the delicate dough.
- 6Sun-dry in direct sunlight for 2–3 days, flipping once; cloudy days require indoor fan-drying and extra time.
- 7Test oil temperature with a scrap piece — it must sizzle and puff within 2 seconds; cool oil yields greasy, hard papads.
Adapt it for your goals.
Low-oil
Roast the dried papads over an open flame or in a microwave for 30 seconds instead of deep frying. This reduces oil significantly while still achieving a crunchy texture.
spicedSpiced
Add ½ teaspoon of finely chopped green chilies and 1 tablespoon of fresh coriander leaves to the paste for a herby, spicy kick that complements the moth bean flavor.
gluten freeGluten-free
This recipe is naturally gluten-free as moth bean flour contains no wheat. Perfect for those with gluten sensitivities who miss crispy Indian papads.
Why this is on our healthy list.
Rich in Plant Protein
Moth beans are an excellent source of plant-based protein, supporting muscle repair and satiety in vegetarian diets.
High in Dietary Fiber
Made from whole moth beans, these papads provide natural fiber that aids digestion and promotes gut health.
Low in Fat (When Roasted)
When prepared by dry roasting rather than deep frying, these papads contain minimal oil, making them a lighter snack option.
Contains Essential Minerals
Moth beans are a good source of iron and magnesium, which support energy metabolism and bone health.
Frequently asked questions
Yes, you can use a heavy rolling pin on a greased marble countertop, but the pounding motion is key — do not roll like chapati.
