Papdi No Lot (aka Khichu)
It’s super easy to make, 10 minutes tops!
What you need:
Rice flour – 2 cups
Water – 3 3/4ths to 4 cups
Green chili – 1.5
Ajmo (Ajwain) – a couple teaspoons
Jeeru (Cumin) – a couple teaspoons
Baking Soda – a pinch
Salt – to taste
This was enough for about 2-3 people.
Simplest way to remember the measurements. If you want to make 1 cup of flour, use 2 cups of water. 2 cups of flour, use 3.75 to 4 cups of water. Generally, double the water from the flour. Everything else is really an estimate depending on how tasty & spicy you want it.
Boil the water in a pot. Add in the finely chopped green chili, ajmo, jeeru, and salt (you can grind it all together into paste too). Once you get some good bubbles. Add in the baking soda. You’ll get a nice little whoosh happen.
Get ready to add in the flour and mix it quickly. I use a forked spatula because it’s easier to break down the clumps. The goal is to pour in the majority of the flour into the boiling water and mix it right away. Keep a little of the flour out just in case you boiled to much of the water (you don’t want it to be dry). As you pour in the flour it should have a soft sticky consistency to it. If it’s to watery continue to add the remainder of the flour.
Once you’ve mixed it all and the clumps are gone, drizzle oil to it and some red marchu (if you want) and you’re ready to eat it!
If you want to take an additional step you can let the above cool for a few minutes and then roll the dough into single serving balls. Or just scoop in individual portions with a spoon. Drizzle a bit of oil over them. Put these into a pressure cooker or in the microwave with a wet paper towel cover it and warm for about 5-7 minutes. This will make them even more moist and gooey. Enjoy!
I devoured my warm gooey, papdi no lot and didn’t grab a picture but here’s a picture I found and it is very similar to what it ends up looking like…
