MISYO PAPPAD (Bhatia Spicy Poppadum) The difference between Pappad which the Bhatias call Accho Pappad (White Pappad) and Misyo Pappad (Spicy Pappad) is the use of Flour. Misyo Pappad is a bit darker in colour when fried. It is golden red in colour whereas Pappad is golden yellow in colour when fried. Needless to say, …
Loar (Accompaniments)
PAPPAD (Bhatia Poppadum) Ingredients Horse bean flour / Split Black Bean Flour – 1 kg. Cumin seeds – 2 tblsp. Peppercorns – 2 tblsp. Dry Whole Coriander seeds – 2 tblsp. Asafoetida – ¼ tsp. Salt – 2 tblsp. Pappad Khar – 2 tblsp. Water – ½ litre Mustard oil – 25 ml. Method Heat …
KHEECHIO / KHEECHAYAY JO BESAN (Rice Flour Poppadum / Rice Flour Fritters) Ingredients Rice Flour – 1 kg. Pappad Soda – 50 gms. Salt – 2 tblsp. Cumin seeds – 2 tblsp. Red Chillies – 2 tblsp. Water – 3 litres Oil – 2 tblsp. (for greasing) Method In a toap, heat water along with …