Masala Khichia Recipe (Spicy Corn Flour Papad)
Introduction:
Masala Khichia is a beloved snack from the vibrant kitchens of Rajasthan. It’s a flavorful, spicy, and crispy treat that’s often found on the roadside dhabas (eateries) and in the homes of Rajasthani families. The recipe involves a unique preparation of corn flour (makki ka aata) that is seasoned with aromatic spices and served with a fresh vegetable topping, making it a delightful and satisfying appetizer. This dish is not only easy to prepare but also offers a burst of rich flavors that pair perfectly with a variety of Rajasthani meals. Whether you are looking to enjoy a crunchy snack or need an exciting addition to your meal, Masala Khichia is sure to please your taste buds.
Ingredients:
For the Dough:
| Ingredient | Quantity |
|---|---|
| Corn flour (makki ka aata) | 500 grams |
| Cumin seeds (Jeera) | 1 tablespoon |
| Green Chilli Paste | 1 tablespoon |
| Red Chilli powder | 1 tablespoon |
| Papad khar | 1 tablespoon |
| Ajwain (Carom seeds) | 1 tablespoon |
| Salt | To taste |
| Mustard oil | As required |
| Chilled water | As required |
For the Topping (Masala Khichia):
| Ingredient | Quantity |
|---|---|
| Onion (finely chopped) | 1 |
| Cucumber (finely chopped) | ½ cup |
| Tomato (finely chopped) | 1 |
| Green Chillies (finely chopped) | 2 |
| Salt | As required |
| Red Chilli powder | As required |
| Ghee | As required |
| Coriander (Dhania) Leaves (finely chopped) | 2 sprigs |
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 60 minutes
Instructions:
Step 1: Preparing the Dough
- Begin by sieving the corn flour to ensure a smooth, lump-free dough. Set the flour aside for later use.
- In a saucepan, bring water to a boil, using double the amount of water compared to the quantity of flour.
- Once the water begins to boil, add the green chilli paste, red chilli powder, salt, cumin seeds, ajwain (carom seeds), and papad khar. Mix well to incorporate all the ingredients into the water.
- Add 2 teaspoons of mustard oil to the boiling mixture, ensuring it blends evenly.
- Gradually add the corn flour to the boiling water, stirring continuously to prevent lumps from forming. It’s crucial to keep the mixture moving to create a smooth dough.
- Once the water is absorbed and the dough thickens, cover the saucepan with a lid and steam the mixture for a few minutes.
- Turn off the flame and let the dough rest for 5 minutes. Once it has cooled slightly, knead the dough well to ensure it is soft and pliable.
Step 2: Shaping the Khichia
- Divide the dough into small round balls. Place each ball between two sheets of plastic wrap or parchment paper.
- Use a rolling board or a heavy plate to press the dough into a thin, flat roti shape. Alternatively, you can use a papad maker if available.
- Once the dough is flattened, remove the plastic sheet and place the khichia on a clean cloth. Allow it to dry in the sun for about 2 days, until completely dry and crisp.
- Once the papad is dry, store it in an airtight container for later use.
Step 3: Preparing the Masala Khichia
- To prepare the masala khichia, microwave the dried khichia for about 20 seconds to soften it, or roast it directly over a flame for a few seconds until it becomes crispy.
- Spread a generous amount of ghee over the entire surface of the khichia, allowing it to melt into the papad.
- Sprinkle red chilli powder over the ghee-coated khichia for an extra kick of flavor.
- In a mixing bowl, combine finely chopped onion, tomato, cucumber, and green chillies. Add salt and red chilli powder to taste and mix well.
- Spread the vegetable mixture evenly over the khichia, ensuring it covers the entire surface.
- Garnish with freshly chopped coriander leaves for a burst of freshness and color. For an added crunch, you can top it with sev (crunchy chickpea flour noodles), although this step is optional.
Step 4: Serving
Serve your Masala Khichia immediately after preparation for the best texture and flavor. It pairs wonderfully with a classic Rajasthani meal, including dishes like Panchmel Dal and Khooba Roti. This crispy, spicy snack is also perfect as an appetizer for any meal or a delightful treat for guests.
Allergen Information:
Masala Khichia contains corn flour and mustard oil, which may not be suitable for individuals with corn or mustard allergies. Additionally, the dish uses ghee, so it may not be appropriate for those following a dairy-free or vegan diet.
Dietary Preferences:
- Vegetarian: This recipe is completely vegetarian, making it a great option for plant-based diets.
- Gluten-Free: Since it is made with corn flour, Masala Khichia is naturally gluten-free, making it a suitable option for those with gluten sensitivity.
- Nut-Free: The recipe does not include any nuts, making it a safe choice for individuals with nut allergies.
Tips & Advice:
- Drying the Khichia: Ensure that the khichia is fully dried under the sun before storing it. If not properly dried, it may not crisp up when roasted.
- Adjusting Spice Levels: The amount of green chillies and red chilli powder can be adjusted according to your preference for spiciness. Feel free to reduce or increase the quantity based on your heat tolerance.
- Ghee Variations: For a lighter option, you can use a reduced amount of ghee or substitute it with a healthier oil, though it may alter the traditional taste and texture.
- Storage: Dried khichia can be stored in an airtight container for up to a month, making it a great make-ahead snack for busy days.
Conclusion:
Masala Khichia is a quintessential Rajasthani snack that brings together crispy textures and bold, spicy flavors. Whether enjoyed as a light appetizer or as a part of a larger meal, it offers a satisfying crunch with every bite. Easy to make, flavorful, and fun to customize, this dish is perfect for any occasion. Embrace the tradition of Rajasthan with this delectable treat, and share it with your loved ones to make any gathering memorable.
