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Khichiya Papad- Start to Finish Recipe Video
|For the batter|
|Boiled water||1 3⁄4 Cup (28 tbs)|
|Anise seeds||1 1⁄2 Teaspoon|
|Cumin seeds||1 1⁄2 Teaspoon|
|Papad khar||1 Teaspoon|
|Sesame seeds||1 1⁄2 Teaspoon|
|Green chili paste||2 Teaspoon|
|Rice flour||1 1⁄2 Cup (24 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|For the seasoning|
|Olive oil||3 Tablespoon|
|Garlic paste||1⁄2 Teaspoon|
|Green chili paste||1⁄4 Teaspoon|
|Salt||1 Pinch (Optional)|
|Fresh cilantro||2 Tablespoon, chopped finely|
|Sesame seeds||1 Tablespoon|
|Fresh lime juice||1⁄2 Tablespoon|
Calories 194 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 295.2 mg12.3%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.1 g4.3%
Sugars 0.1 g
Protein 2 g4.3%
Vitamin A 8.8% Vitamin C 2.4%
Calcium 4% Iron 7%
*Based on a 2000 Calorie diet
Things You Will Need1. Baking tray
2. Tortilla maker / roller pin and board
1. Preheat the oven to 500 F.
2. Grease two baking tray with cooking spray and set aside.
3. Take a pot of boiling water on medium heat and into it add anise seeds, cumin seeds, papad khar, salt and sesame seeds. Bring it to a boil.
4. Once the water boils, add the green chili paste and remove from the heat.
5. In a bowl take the rice flour. Gradually add the boiled water a little at a time to the flour and mix. If more water is required add more plain boiled water. The batter should be of a slightly thin consistency.
6. Spread the batter on the greased baking trays and pour a little of the remaining boiled water over the top to moisten it.
7. Cover the baking trays with silver foil paper and make some holes in them for the steam to escape.
8. Place another baking tray half filled with water at the bottom rack in the preheated oven (This would give the steam for the kichiya papad lot to cook).
9. Place the two baking trays with the batter on the top rack of the oven for about 30 minutes. Check after 30 minutes, if the dough does not stick to your hand when pinched it means it is done.
10. Take a large bowl greased with oil, and apply some oil to your hands too and knead the dough (in batches) while it is still warm. Once kneaded well, coat it with some more oil and put it (each of the batches kneaded) into another closed container and set aside.
11. When done with all the dough, take golf ball size portions and roll the dough by pressing using a tortilla maker or roll using a roller pin and board.
12. Spread the rolled out flat rounds under the sun for about 5 to 6 hours to dry. Leave them under the sunlight until completely dry.
13. To season some of the kichiya papad lot, into a bowl cut some dough into bite size pieces. In a separate bowl mix together olive oil, garlic paste, green chili paste, salt (optional), finely chopped fresh cilantro, sesame seeds and juice squeezed out of a fresh lime. Mix well.
14. Add the cut kichiya papadi lot pieces into this bowl with the seasoning and coat all the pieces well with the prepared seasoning. And they are ready to serve.
15. Once the kichiya papad kept under the sun is all dry, they can be either deep fried in oil or roasted over the stove or roasted in a microwave oven. When done in the microwave oven, keep each side for a duration of 30 seconds.
16. Serve the kichiya papad with a lentil curry or a regular meal.