Spicy Masala Khichia (Rajasthani Corn Flour Papad)

Masala Khichia Recipe (Spicy Corn Flour Papad)
Spicy and Crisp Rajasthani Delight

Introduction
Masala Khichia, a savory and crunchy treat from the heart of Rajasthan, is a beloved snack that combines the earthy flavors of corn flour with the richness of spices. This flavorful dish, often enjoyed as an appetizer or light snack, is a great way to savor the distinctive taste of Rajasthani cuisine. The crispy papad is spiced with cumin, green chili paste, red chili powder, and a variety of aromatic ingredients, then topped with fresh vegetables for an extra crunch. Perfectly paired with Panchmel Dal and Khooba Roti, this dish makes for an authentic and satisfying Rajasthani meal.

Ingredients

Preparation Time

5 minutes

Cooking Time

60 minutes

Total Time

65 minutes

Servings

4 servings

Cuisine

Rajasthani

Course

Appetizer

Diet

Vegetarian

Instructions

1. Prepare the Corn Flour Mixture
   Begin by sieving the corn flour to ensure it is free from lumps. Set it aside for later use. In a saucepan, bring double the amount of water to a boil compared to the corn flour. Once the water is boiling, add the green chili paste, red chili powder, salt, cumin seeds, ajwain, and papad khar. Mix the ingredients well, allowing the flavors to infuse into the water. Add mustard oil to the mixture and stir until combined.

2. Make the Dough
   As the water mixture heats up, gradually add the corn flour, a little at a time, while stirring continuously. This helps prevent lumps from forming. Continue stirring until the mixture thickens and the water is absorbed. Once this happens, cover the pan with a lid and let it steam on low heat for about 5 minutes. Afterward, turn off the flame and mix the dough once more. Let it rest for another 5 minutes to cool slightly.

3. Shape the Khichia
   After resting, divide the dough into small portions and shape them into round balls. Place each ball between two sheets of plastic wrap and use a rolling pin or a heavy plate to flatten them into thin discs. If you have a papad machine, you can also use it for this step.

4. Dry the Khichia
   Once the khichia is flattened, carefully remove the plastic wrap and lay the discs on a clean cloth. Allow them to dry in the sun for 2 full days until they become crisp. Once completely dried, store the khichia in an airtight container to preserve their freshness.

5. Prepare the Masala Khichia
   To serve, microwave the dried khichia for about 20 seconds to soften it slightly or roast it directly over the flame until crisp. Once done, spread a layer of ghee over the entire khichia and sprinkle red chili powder on top for an extra zing.

6. Prepare the Vegetable Topping
   In a mixing bowl, combine the finely chopped onion, cucumber, tomato, green chilies, salt, and red chili powder to taste. Mix well to ensure all the ingredients are evenly coated with the spices.

7. Assemble the Dish
   Place the spiced vegetable mixture evenly on top of the ghee-coated khichia. Garnish with freshly chopped coriander leaves for added flavor and a burst of color. Optionally, you can also garnish with sev (crispy chickpea flour noodles) for a crunchy texture.

Serving Suggestions

Serve your Masala Khichia with a side of Panchmel Dal and Khooba Roti for a truly authentic Rajasthani experience. This combination will offer a delicious balance of flavors and textures that are sure to delight your taste buds.

Tips for Success

• If you don’t have access to direct sunlight for drying, you can use an oven set to the lowest temperature to dry the khichia.
• Adjust the spice levels according to your preference by modifying the amount of green chili paste and red chili powder used.
• To add extra crunch, consider garnishing the khichia with finely chopped carrots or roasted peanuts.

Enjoy your homemade Masala Khichia as a flavorful and crunchy snack or appetizer, bringing the vibrant taste of Rajasthan to your table!