Recipe – Rice flour Papad / Khichiya / Khajla

papadPrep Time: 10-15 Minutes

Cook Time: 15 minutes

Serves: 16 Papads


  • Rice Flour: 1 cup
  • Water: As required
  • Kalonji / Mangrela / Black seeds / Kala Jeera – 1 Teaspoon
  • Salt: ½ teaspoon or to taste
  • Red chili Powder: ½ Teaspoon
  • Baking Soda: 1 Teaspoon
  • Oil: 1 tablespoon


  • Mix the dry ingredients well.
  • Using warm water, knead the mix to a soft dough.
  • Cover it with a wet cloth and keep aside for 10 minutes.
  • Boil water in a large vessel. Put a stand inside the water.
  • Add the flatten dough to a round container and place it on the stand inside the vessel.
  • Cover the vessel and steam the dough for 10-12 minutes.
  • Turn off the heat.
  • Add some oil and knead the steamed dough again.
  • Knead very well and divide the dough into 16 equal portions.
  • Roll each portion into balls
  • Roll each ball into thinnest circles. If it is sticky, use oil while rolling.
  • Dry them in room or in sunlight. It takes 12 to 24 hours to dry depending on the temperature.
  • Once all dried, keep them in air tight container.
  • While serving, deep fry or microwave for 40 seconds.

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