Rice Papad (Garlic flavor) / Khichiya Papad | How to make Rice Papad (Garlic flavor) / Khichiya Papad

By Dipika Ranapara  |  13th May 2017  |  
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  • Rice Papad (Garlic flavor) / Khichiya Papad, How to make Rice Papad (Garlic flavor) / Khichiya Papad
Rice Papad (Garlic flavor) / Khichiya Papadby Dipika Ranapara
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

8

0





About Rice Papad (Garlic flavor) / Khichiya Papad Recipe

In Gujarat we make this papad during December when the rice season starts. No meal is complete without Rice papad. You can either roast them or fry them.

Rice Papad (Garlic flavor) / Khichiya Papad is delicious and authentic dish. Rice Papad (Garlic flavor) / Khichiya Papad by Dipika Ranapara is a great option when you want something interesting to eat at home. Restaurant style Rice Papad (Garlic flavor) / Khichiya Papad is liked by most people . The preparation time of this recipe is 30 minutes and it takes 30 minutes to cook it properly. Rice Papad (Garlic flavor) / Khichiya Papad is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rice Papad (Garlic flavor) / Khichiya Papad. Rice Papad (Garlic flavor) / Khichiya Papad is an amazing dish which is perfectly appropriate for any occasion. Rice Papad (Garlic flavor) / Khichiya Papad is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Rice Papad (Garlic flavor) / Khichiya Papad at your home.

Rice Papad (Garlic flavor) / Khichiya Papad

Ingredients to make Rice Papad (Garlic flavor) / Khichiya Papad

  • Rice flour - 2 kg
  • Sago flour - 500 gm
  • Papad kharo - 100 gm
  • Salt - 1 tea cup
  • Green chilli, crushed - 100 gm
  • Green garlic, crushed - 100 gm
  • Cumin, crushed - 1/2 tea cup
  • Ajwain - 1/4 tea cup
  • Oil as per need

How to make Rice Papad (Garlic flavor) / Khichiya Papad

  1. Boil water in a kadhai and add cumin and ajwain. When the spices sputter add green garlic and crushed chilli. Continue to boil then add salt and papad kharo.
  2. Add rice and sago flours in it and mix well. Switch off the gas.
  3. Take small amount of dough and steam in steamer for 10 minute till it is cooked.
  4. Mix dough with the help of oil till it becomes smooth. Papad dough is ready. Now make small ball and and roll them to make papads with the help of papad machine or rolling pin. Roll them thin.
  5. Put all papad on a plastic sheet and let them dry for 2 days at least in hot sunlight or till they are absolutely dry.
  6. Once dry, store them in airtight container and fry or roast as per you desire.

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