How to make Khichiya Papad-SK Khazana -
Serve these spicy papads with cocktails and mocktails – your guests will love them
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice flour (चावल का आटा), Papad khar
Cuisine : Rajasthani
Course : Snacks and Starters
For more recipes related to Khichiya Papad-SK Khazana checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Pachole Moong Pakode Puri Bhaji-SK Khazana Chicken Bundles
Khichiya Papad-SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 2-3days
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Khichiya Papad-SK Khazana Recipe
Rice flour 2 cups
Papad khar 2 teaspoons
Green chillies crushed 3
White sesame seeds (safed til) 2 teaspoons
Carom seeds (ajwain) 1 teaspoon
Salt to taste
Oil 2-3 tables to deep fry
Method
Step 1
Crush 10 green chillies in a mortar and pestle.
Step 2
Boil 2 cups water in a deep non-stick pan. . Add crushed green chillies, sesame seeds, carom seeds, papad khar and salt and let the water come to a rolling boil.
Step 3
Add rice flour and mix well with a belan.
Step 4
Take the pan off the heat and divide the mixture into 4 equal parts and roll into balls. Flatten a little bit and make a hole in the centre.
Step 5
Heat sufficient water in a steamer and steam the prepared discs for 20 minutes.
Step 6
Transfer the dough balls on a parat and add oil and knead well with the back of a steel katori.
Step 7
Divide into small portions and apply little oil.
Step 8
Line a papad press with a plastic sheet and keep the prepared ball. Cover with another plastic sheet and press well to make papads.
Step 9
Sundry the papads for 1 day. Turn the papads upside down and sundry for 1 more day.
Step 10
Heat sufficient oil in a kadai and deep fry the papad, one at a time, till crisp.
Step 11
Drain on absorbent paper and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
