Masala Khichia Recipe (Spicy Corn Flour Papad)
Crispy papad topped up with masala vegetables and fresh coriander.
Masala Khichia is a very popular dish on road side dhabas and Rajasthani households. It is very filling and easy to make. In this recipe, vegetable masala is put on the corn flour papad and then garnished it with fresh coriander.
If you like this recipe, you can also try other Rajasthani recipes such as :
- 500 grams Corn flour , (makki ka aata)
- 1 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Green chilli paste
- 1 tablespoon Red chilli powder
- 1 tablespoon Papad khar
- 1 tablespoon Ajwain (Carom seeds)
- Salt , to taste
- Mustard oil , as required
- Chilled water , as required For masala khichia
- 1 Onion , finely chopped
- 1/2 cup Cucumber , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped
- Salt , as required
- Red chilli powder , as required
- Ghee , as required
- 2 sprig Coriander (Dhania) Leaves , finely chopped
How to make Masala Khichia Recipe (Spicy Corn Flour Papad)
To begin making the Spicy Masala Khichia recipe, firstly, sieve the corn flour and keep it side.
Next, in a saucepan boil the water for double as compare to the flour.
When the water comes to a boil, add green chilli paste, red chilli powder, salt, cumin seeds, salt, ajwain, papad khar and mix well.
Add two teaspoon of mustard oil in the water mixture and mix it properly.
When water is properly hot add corn flour little by little and mix well. Stir it continuously to avoid lumps in the mixture.
When water is absorbed, cover it with lid and steam it. Now switch off the flame and again mix the dough and keep it aside for 5 minutes.
Make small balls in round shape out of it and keep it between two plastic sheets.
Keep it on a rolling board and press it with another rolling board or any heavy plate to form a flat roti. You can even make it in a papad machine.
Now take out the plastic sheet and leave this papad on the cloth. Keep in the sun for 2 days. When papad is properly dry then store in airtight container.
The next step is to make the masala khichia. Microwave the dry khichia for about 20 seconds or directly roast it on the flame.
Once done, spread ghee on the entire khichia and sprinkle some red chilli powder on it.
Meanwhile add onion, tomato, cucumber, green chillies and salt in a mixing bowl.
Now, spread the vegetable mixture on the khichia and garnish it with chopped green coriander. You can also use sev to garnish the same.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.