Khichiya Papad-SK Khazana

Serve these spicy papads with cocktails and mocktails – your guests will love them This is a Sanjeev Kapoor exclusive recipe.

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Khichiya Papad-SK Khazana

Main Ingredients Rice flour, Papad khar
Cuisine Rajasthani
Course Snacks and Starters
Prep Time 2-3days
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Khichiya Papad-SK Khazana

  • 2 cups Rice flour
  • 2 teaspoons Papad khar
  • 3 Green chillies crushed
  • 2 teaspoons White sesame seeds (safed til)
  • 1 teaspoon Carom seeds (ajwain)
  • to taste Salt
  • 2-3 tables to deep fry Oil


  1. Crush 10 green chillies in a mortar and pestle.
  2. Boil 2 cups water in a deep non-stick pan. . Add crushed green chillies, sesame seeds, carom seeds, papad khar and salt and let the water come to a rolling boil.
  3. Add rice flour and mix well with a belan.
  4. Take the pan off the heat and divide the mixture into 4 equal parts and roll into balls. Flatten a little bit and make a hole in the centre.
  5. Heat sufficient water in a steamer and steam the prepared discs for 20 minutes.
  6. Transfer the dough balls on a parat and add oil and knead well with the back of a steel katori.
  7. Divide into small portions and apply little oil.
  8. Line a papad press with a plastic sheet and keep the prepared ball. Cover with another plastic sheet and press well to make papads.
  9. Sundry the papads for 1 day. Turn the papads upside down and sundry for 1 more day.
  10. Heat sufficient oil in a kadai and deep fry the papad, one at a time, till crisp.
  11. Drain on absorbent paper and serve.