Khichiya Papad, Fried Khichiya Papad
by Tarla Dalal
This recipe has been viewed 10585 times
Khichiya Papad is an amazingly tasty and crisp papad made of rice flour. It has a unique texture with a bubbly surface. These papads can be roasted or deep-fried, and served as it is or crushed and topped with masaledar ingredients.
This recipe shows you how to make deep-fried Khichiya Papad. It tastes great with dal and rice. You should ensure that you fry the papad to the right level. Do not overcook it till it gets dark brown, because it will taste bitter.
Also try these recipes using Khichiya papad, Masala Khichiya Papad and Roasted Khichiya Papad .
- Heat the oil in a deep non-stick pan and deep fry a khichiya papad, over a medium flame using a tong, till it turns light brown in colour from both the sides.
- Repeat step 1 to deep-fry 3 more papads.
- Serve immediately.
Nutrient values (Abbrv) per khichiya papad
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.