Masala Papadi

I gave a little twist to Papadi by adding vegetables and spice.

Papadi, a delicious snack for my loved ones.

This wonderful Gujarat's famous Papadi or Khichiya Papad. You can fry these Papads or roast them. They can be served just as it is or topped with veggies and chaat and they are simply lovely. Generally new crop rice flour is used for making this recipe and they tend to take less water and dry fast.

INGREDIENTS:

1 cup Rice Flour , 1 1/2 cup Water, 1 Tsp Carom Seeds / Ajwain, 1 Tsp Cumin seeds/ Jeeru, 2 Tsp Sesame Seeds / Til, 1 Tbsp Salt, 2 Tsp Green Chillie past (or as per taste), 1/2 Tbsp Papad Khar, 1 Tbsp Sabudana / Tapioca Sago , 3-4 Cloves, 1-2 Tbsp Garlic and coriander is optional.

METHOD:

Boil water in a large vessel. Once water starts boiling add Carom Seeds/Ajwain, cumin seeds/ jeeru, Sesame Seeds/Til, Salt, Green Chillies Paste, Sabudana / Tapioca Sago, let it bolivsome time than add Papad Khar and switch off the flame immediately. Add Rice Flour little by little and keep mixing vigorously with rolling pin to get as lump free batter as possible

Make medium size balls from the batter using greased hands. Steam the balls in batches in steamer. Heat water in steamer and take rice flour balls. Flatten each of them. Steam the balls for 10-15 min in steamer so that the rice flour gets cooked completely. Take them out on a plate and put the next batch for steaming. Using a plastic bag knead the balls and if required use oil. This makes the mixture smooth and will help in rolling the papad. Make small balls out of the mixture (like used for roti) and place them in casserole so that it stays warm, If it gets cold it will not roll.Take one ball from casserole and flatten it lightly and then place it between two plastic sheets using a papadi press roll it in thin round shape. Alternatively you can use rolling pin and board. After pressing it in Papad press flatten it on rolling board as much as possible (very thin). Put the papad on a plate. Repeat the steps for remaining balls. Once first batch done put it under Sun on a clean cloth for drying.

Prepare all Papad in same way and put it in Sun for drying on a clean cloth. Turn them as they drying under Sun.

Once it’s fully dry

papadi is ready!

You can store it in air tight container for 1 year and use as required. For frying the Papadi put oil in Pan and once it is hot put one Papadi in it. It will come up immediately and become big. Fry it from both the sides. You can also break the papad before frying. Usually we microwave

Papadi for 30 seconds each side and is ready to eat! You can also roast Papadi on fire like Papad. Ensure it doesn't get burnt.

Enjoy