Sindhi Papad-SK Khazana

Sindhis always greet their guests with a glass of water and these papads This is a Sanjeev Kapoor exclusive recipe.

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Sindhi Papad-SK Khazana

Main Ingredients Split skinless black gram (dhuli urad dal) flour, Papad khar
Cuisine Sindhi
Course Snacks and Starters
Prep Time 2-3days
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Sindhi Papad-SK Khazana

  • 1 1/2 cups Split skinless black gram (dhuli urad dal) flour
  • 1/2 tablespoon Papad khar
  • to taste Salt
  • 1/4 teaspoon Asafoetida
  • 1 tablespoon Black peppercorns
  • 1 teaspoon Cumin seeds
  • 2 tablespo to grease Oil


  1. Heat ¾ cup water in a non-stick pan. Add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and cool.
  2. Put black peppercorns in a mortar and crush coarsely with a pestle.
  3. Mix together black gram flour, 1 tablespoon crushed peppercorns and cumin seeds in a parat.
  4. Add papad khar water and 1 tablespoon oil and knead to a stiff dough.
  5. Add 1 tablespoon oil, pound the dough for 6-8 minutes and stretch with your hands. Cover and rest the dough for 2-3 hours.
  6. Roll into a cylinder and divide the dough into equal portions.
  7. Line a papad press with a plastic sheet and grease with some oil. Place a dough portion on it, cover with another plastic sheet and press into thin disc. Similarly process the remaining dough portions.
  8. Transfer the discs on a plastic sheet and sun-dry for 2 days.
  9. Roast and serve.