Khichiya Papad, Fried Khichiya Papad
by Tarla Dalal
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 .
Khichiya Papad, Fried Khichiya Papad recipe - How to make Khichiya Papad, Fried Khichiya Papad
Preparation Time: Cooking Time: Total Time:
Makes 4 khichiya papads
4 khichiya papad
oil for deep-frying
- Method
- 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.
| Energy | 59 cal |
| Protein | 0.4 g |
| Carbohydrates | 6.1 g |
| Fiber | 0.2 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 31 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.3 mcg |
| Calcium | 0.8 mg |
| Iron | 0 mg |
| Magnesium | 2.6 mg |
| Phosphorus | 7.4 mg |
| Sodium | 0 mg |
| Potassium | 5.7 mg |
| Zinc | 0.1 mg |