Indian Papdi Khichu Recipe

Rice flour: A finely milled flour made from rice, essential for the base of the dish.

Water: Used to cook the rice flour mixture and achieve the right consistency.

Cumin seeds: Adds a warm, earthy flavor to the dish.

Green chilies: Provides a spicy kick to the khichu.

Salt: Enhances the overall flavor of the dish.

Oil: Used for greasing the plate and for serving.

When adding the rice flour mixture to the boiling water, make sure to stir continuously with a wooden spoon or whisk. This helps to prevent any lumps from forming and ensures a smooth, even texture in your Papdi Khichu. Additionally, steaming the mixture after spreading it on a greased plate helps to set the khichu properly, giving it a firm yet soft consistency.

• rice flour - Substitute with corn flour: Corn flour can provide a similar texture and consistency, though the flavor will be slightly different.

• water - Substitute with vegetable broth: Vegetable broth can add more depth and flavor to the dish compared to plain water.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy and nutty flavor profile, making them a good alternative.

• green chilies - Substitute with jalapeños: Jalapeños offer a similar level of heat and can be easily found in most grocery stores.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• oil - Substitute with ghee: Ghee can provide a richer flavor and is commonly used in Indian cooking.

• Allow the Papdi Khichu to cool completely before storing. This prevents condensation, which can make it soggy.
• Transfer the cooled Papdi Khichu into an airtight container. Ensure the container is clean and dry to maintain freshness.
• Store the container in the refrigerator. The Papdi Khichu can be kept in the fridge for up to 3-4 days.
• For freezing, cut the Papdi Khichu into individual pieces. This makes it easier to thaw only the amount you need.
• Wrap each piece in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps the pieces from sticking together.
• Place the wrapped pieces in a freezer-safe bag or container. Label the bag with the date to keep track of storage time.
• Store the container in the freezer. The Papdi Khichu can be frozen for up to 1 month.
• To reheat, thaw the desired amount in the refrigerator overnight. Once thawed, steam the Papdi Khichu for a few minutes until heated through.
• Alternatively, you can microwave the thawed Papdi Khichu on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes.
• Serve hot, drizzled with a bit of oil and accompanied by your favorite pickle.

• Steaming Method: Place the leftover papdi khichu in a steamer basket. Steam for about 5-7 minutes until it is heated through. This method helps retain the soft and moist texture of the khichu.

• Microwave Method: Place the papdi khichu pieces on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Pan Method: Heat a non-stick pan over medium heat. Add a few drops of oil to the pan. Place the papdi khichu pieces in the pan and cover with a lid. Heat for 2-3 minutes on each side until warmed through, ensuring a slight crisp on the outside.

• Oven Method: Preheat your oven to 350°F (175°C). Place the papdi khichu pieces on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 10 minutes or until heated through.

• Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the papdi khichu pieces in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can give a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: A large bowl used to combine the rice flour, cumin seeds, chopped green chilies, and salt.

• Steamer: A kitchen appliance used to boil water and steam the mixture.

• Stirring spoon: A utensil used to stir the rice flour mixture continuously to avoid lumps.

• Pan: A cooking vessel used to cook the mixture on low heat until it thickens.

• Plate: A flat dish used to spread the mixture evenly before steaming.

• Oil brush: A tool used to grease the plate with oil.

• Knife: A cutting tool used to cut the steamed mixture into pieces.

• Serving dish: A dish used to serve the hot pieces with oil and pickle.

Prepare ingredients in advance: Chop green chilies and measure out rice flour and cumin seeds before starting.

Use a non-stick pan: This helps the mixture cook evenly and prevents sticking, making cleanup easier.

Boil water in a kettle: Boiling water in a kettle is faster than using a pot, saving you time.

Use a silicone spatula: It helps in stirring the mixture smoothly, avoiding lumps.

Pre-grease the plate: Grease the plate while the mixture is cooking to save time.

Steam multiple batches: If making a large quantity, steam multiple plates at once.