Gujarat
Khichiya papad
Rice flour khichu rolled thin, dried, then roasted until it blisters. Masala on top, crunch for days.
75 minTime
2 gProtein each
mediumSpice
From khichu to papad2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original129kcal
2 gprotein
1 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Boil the water with cumin, chilli paste, baking soda and salt.
- 2Lower the heat, add the rice flour while stirring, and mix to a lump free dough.
- 3Cover and steam on very low heat for 10 minutes.
- 4Knead with oiled hands while warm. Roll small balls very thin on an oiled sheet.
- 5Dry in the sun for 2 days, flipping once, until hard. Store airtight.
- 6To serve, roast over a low flame with tongs, turning constantly, until blistered. Brush with oil and sprinkle chilli powder.
Serve it like this
Serve whole on a plate, brushed with oil and dusted with chilli.
