HEALTHY RECIPE : SPICY KHICHIYA ( RICE FLOUR ) PAPAD
2 CUP RICE FLOUR..400 GRAM
1/2 CUP MAIDA..50 GRAM
4 TO 5 CUP WATER....ABOUT 900 ML.
*
1 1/2 TBSP. SALT
1 TBSP. OIL
1/2 TBSP. PAPAD KHARO (JUST LIKE SODA BI CARB)
1/8 TSP. SODA BI CARB
1/2 TSP. LEMON JUICE
*
5 -6 STRAINS GREEN GARLIC - GRATED
2 BIG CHILLI - GRATED
1 TBSP. CUMIN SEEDS
1 TBSP. AJWAIN
*
TAKE A BIG PAN. POUR THE WATER IN IT AND HEAT.
ADD SALT, PAPAD KHARO, SODA BI CARB.
BOIL FOR 10 MINUTES.
THEN ADD CUMIN SEEDS, AJWAIN SEEDS, GRATED CHILLY AND GRATED GREEN GARLIC.
BOIL FOR 2-3 MINUTES OR TILL COLOUR CHANGE.
NOW ADD 1 TBSP.OF OIL. MIX WELL.
SLOW THE FLAME.
FIRST MIX THE MAIDA AND RICE FLOUR.
THEN ADD THE MIX FLOUR IN BOILED WATER SLOWLY.
MIX WITH SPOON.
THEN REMOVE FROM FLAME.
TAKE A BIG PLATE AND GREASE WITH SOME OIL.
NOW TRANSFER IN THIS BIG PLATE AND KNEAD THE DOUGH.
MAKE 3-4 PARTS FROM DOUGH.
HEAT THE STEAMER AND PUT ALL THE FINE KNEADED PART OF DOUGH INTO THE STEAMER.
STEAM FOR 10 MINUTES, IT LOOKS FLUFFY AFTER STEAMING.
REMOVE ALL THE PART OF DOUGH IN TO A GREASED PLATE AND KNEAD WELL.
TAKE A POLYTHENE BAG TO AVOID TO BURN HANDS,.... GREASE WITH OIL. PUT ONE PART OF DOUGH IN IT TO FINE KNEAD. REMOVE IN PLATE.
REPEAT WITH OTHER PARTS.
*
MAKE A SMALL PRESSED BALLS.
*
( 1) ROLL THE PAPAD OVER ROLLING GREASED BOARD WITH GREASED ROLLING PIN.
OR
(2) ROLLING WITH PURI PRESSING MACHINE.
TAKE A 2 POLYTHENE PEACES, GREASE WITH OIL AND PUT THE BOTH OF IN
SIDES OF PURI PRESSING MACHINE.
PUT ONE BALL, PRESS WITH HANDLE AND MAKE PAPAD.
LET THE DRY PAPAD OVER POLYTHENE CLOTH IN SUNLIGHT FOR 5-6 HOURS OR TILL DRY OVER ALL.
THEN STORE IN AIR TIGHT CONTAINER.
FRY IN HOT OIL TILL CRUNCHY.
SPICY KHICHIYA PAPAD USE WITH TEA, WITH LUNCH....DINNER..ETC..
YOU CAN EAT KHICHI WITH OIL,....WITH SPRINKLE OVER RED CHILLY POWDER, HING AND ACHAR MASALA.
FRIED PAPAD ALSO
YOU CAN STORE FRIED PAPAD IN AIR TIGHT CONTAINER FOR 2-3 DAYS.
2 CUP RICE FLOUR..400 GRAM
1/2 CUP MAIDA..50 GRAM
4 TO 5 CUP WATER....ABOUT 900 ML.
*
1 1/2 TBSP. SALT
1 TBSP. OIL
1/2 TBSP. PAPAD KHARO (JUST LIKE SODA BI CARB)
1/8 TSP. SODA BI CARB
1/2 TSP. LEMON JUICE
*
5 -6 STRAINS GREEN GARLIC - GRATED
2 BIG CHILLI - GRATED
1 TBSP. CUMIN SEEDS
1 TBSP. AJWAIN
*
TAKE A BIG PAN. POUR THE WATER IN IT AND HEAT.
ADD SALT, PAPAD KHARO, SODA BI CARB.
BOIL FOR 10 MINUTES.
THEN ADD CUMIN SEEDS, AJWAIN SEEDS, GRATED CHILLY AND GRATED GREEN GARLIC.
BOIL FOR 2-3 MINUTES OR TILL COLOUR CHANGE.
NOW ADD 1 TBSP.OF OIL. MIX WELL.
SLOW THE FLAME.
FIRST MIX THE MAIDA AND RICE FLOUR.
THEN ADD THE MIX FLOUR IN BOILED WATER SLOWLY.
MIX WITH SPOON.
THEN REMOVE FROM FLAME.
TAKE A ROLLING PIN AND STIRRING IN ROUND MOVEMENT TO MIX WELL FOR DOUGH FOAM.
TAKE A BIG PLATE AND GREASE WITH SOME OIL.
NOW TRANSFER IN THIS BIG PLATE AND KNEAD THE DOUGH.
MAKE 3-4 PARTS FROM DOUGH.
HEAT THE STEAMER AND PUT ALL THE FINE KNEADED PART OF DOUGH INTO THE STEAMER.
STEAM FOR 10 MINUTES, IT LOOKS FLUFFY AFTER STEAMING.
REMOVE ALL THE PART OF DOUGH IN TO A GREASED PLATE AND KNEAD WELL.
TAKE A POLYTHENE BAG TO AVOID TO BURN HANDS,.... GREASE WITH OIL. PUT ONE PART OF DOUGH IN IT TO FINE KNEAD. REMOVE IN PLATE.
REPEAT WITH OTHER PARTS.
*
MAKE A SMALL PRESSED BALLS.
*
( 1) ROLL THE PAPAD OVER ROLLING GREASED BOARD WITH GREASED ROLLING PIN.
OR
(2) ROLLING WITH PURI PRESSING MACHINE.
TAKE A 2 POLYTHENE PEACES, GREASE WITH OIL AND PUT THE BOTH OF IN
SIDES OF PURI PRESSING MACHINE.
PUT ONE BALL, PRESS WITH HANDLE AND MAKE PAPAD.
LET THE DRY PAPAD OVER POLYTHENE CLOTH IN SUNLIGHT FOR 5-6 HOURS OR TILL DRY OVER ALL.
THEN STORE IN AIR TIGHT CONTAINER.
FRY IN HOT OIL TILL CRUNCHY.
SPICY KHICHIYA PAPAD USE WITH TEA, WITH LUNCH....DINNER..ETC..
YOU CAN EAT KHICHI WITH OIL,....WITH SPRINKLE OVER RED CHILLY POWDER, HING AND ACHAR MASALA.
FRIED PAPAD ALSO
YOU CAN STORE FRIED PAPAD IN AIR TIGHT CONTAINER FOR 2-3 DAYS.
