khichiya papad
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What is Khichiya Papad? glossary | uses | recipes |
Khichiya Papad is a type of thin, crispy Indian wafer or cracker, primarily made from rice flour. It is a popular snack and accompaniment to meals, particularly in regions like Gujarat and Rajasthan. The name "Khichiya" likely refers to the slightly uneven or textured surface of the papad, which distinguishes it from smoother varieties. It is typically flavored with mild spices such as cumin seeds, green chilies, and salt, allowing the natural taste of the rice to come through.
The preparation of Khichiya Papad involves a process of creating a dough from rice flour and water, along with the aforementioned spices and sometimes a pinch of baking soda or papad khar (a type of alkaline salt) to aid in the texture. This dough is then cooked or steamed briefly to partially gelatinize the rice flour. While still hot, the dough is kneaded to a smooth consistency, and small portions are rolled out thinly into circular shapes. These thin discs are then traditionally sun-dried on clean surfaces or plastic sheets until they are completely devoid of moisture and become brittle.
Once dried, Khichiya Papad has a long shelf life and can be stored in airtight containers for several months. To consume, they are typically cooked by either deep-frying in hot oil until they puff up and turn crispy, or by roasting them over an open flame or in a microwave until they achieve a similar texture. Roasting is often preferred as a healthier, low-oil alternative. The cooked papads have a light, airy, and crunchy texture with a subtle savory and spicy flavor.
Khichiya Papad serves a variety of culinary purposes in Indian cuisine. It is most commonly enjoyed as an accompaniment to a main meal, such as dal-rice, khichdi, or various curries, adding a textural contrast and a mild burst of flavor. It also functions as a popular snack on its own, often enjoyed during tea time. Furthermore, Khichiya Papad forms the base for a delicious and quick street food snack called "Masala Papad," where the roasted or fried papad is topped with a medley of chopped onions, tomatoes, green chilies, coriander, chaat masala, and a squeeze of lemon juice.
Beyond these common uses, Khichiya Papad can also be incorporated into more creative culinary applications. Crushed papad can be used as a crunchy topping for salads or as a textural element in certain vegetable dishes. In some regional cuisines, it might even be broken down and used as a thickening agent or a unique ingredient in specific curries or side dishes, though these uses are less widespread than its role as a snack or accompaniment.
In conclusion, Khichiya Papad is a versatile and well-loved component of Indian food culture. From its simple yet flavorful preparation using rice flour and basic spices to its diverse uses as a side dish, snack, and base for other culinary creations, it holds a significant place in the Indian palate. Its crispy texture and mild flavor make it a satisfying addition to any meal or a delightful standalone treat.
Also Known as
Rice Papad
How to Select
It is available in the market very easily of various brands. Check that they are not stuck to each other. Dry form is more acceptable.
Culinary Uses
• Papads are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten topped with various toppings such as chopped onions, chutney or other dips and condiments.
• Traditionally enjoyed with a selection of chutneys and pickles and as an accompaniment to Indian meals. Mint chutney compliments the taste plain papad.
• Take a bite after the Daal chawal is in your mouth or alternatively the Daal chawal can also be scooped up with the papad.
• Papad can be munched on as a snack.
• It is often crushed and sprinkled on rice.
• A traditional Indian thali or platter always includes papad.
• Papads are usually deep fried for special occasions.
How to Store Papads are best stored in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Although perishable, its always better to purchase small packets and purchase regularly as desired.
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