KHEECHIO / KHEECHAYAY JO BESAN

(Rice Flour Poppadum / Rice Flour Fritters)

Recipe Overview

Kheechio (or Kheechay) is a traditional Thathai Bhatia sun-dried accompaniment made

from rice flour. Once dried, these discs can be fried or roasted to create a crisp,

airy texture. A variation of the same dough is used to prepare Kheechay Jo Besan,

a thin, noodle-like crisp preparation.

Recipe Details

– Cuisine: Sindhi–Bhatia

– Course: Accompaniment / Snack

– Diet: Vegetarian

– Servings: Makes approx. 40–50 pieces

– Preparation Time: 45 minutes (+ sun-drying time)

– Cooking Time: 25 minutes

– Difficulty Level: Medium

Ingredients

Main Ingredients

– Rice flour – 1 kg

– Water – 3 litres

– Oil – 2 tbsp (for greasing)

Spices & Seasoning

– Pappad khar* (Pappad soda) – 50 g

– Salt – 2 tbsp

– Cumin seeds – 2 tbsp

– Red chillies – 2 tbsp (coarsely pounded)

What is Pappad Khar?

*Pappad khar is a traditional alkaline salt used in papad-making.

– Helps soften and bind the dough

– Improves elasticity for shaping and rolling

– Creates a light, crisp, and slightly puffed texture when fried or roasted

– Also acts as a natural preservative, extending shelf life

Method

Step 1: Prepare Pappad Khar Water

– Heat water in a large vessel on medium flame.

– Add salt and pappad khar and bring to a boil.

– Simmer until fully dissolved.

– Strain through a muslin cloth.

– Bring the strained liquid to a boil again.

Step 2: Cook the Dough

– Reduce the flame to low.

– Add rice flour, cumin seeds, and coarsely pounded red chillies.

– Stir continuously to avoid lumps.

– Cook until the mixture becomes thick and dry in consistency.

Step 3: Knead the Dough

– Transfer the mixture onto a greased plate.

– Allow it to cool slightly until warm but manageable.

– Knead into a smooth dough.

– Ensure the dough remains warm—once cold, it becomes difficult to shape.

Step 4: Shape the Kheechas

– Divide the dough into 13–15 small portions.

– Roll each portion into small discs using a greased rolling pin.

Step 5: Sun-Drying

– Place the discs on a plastic sheet under direct sunlight.

– Dry completely until firm.

– Store in an airtight container.

Variation – Kheechay Jo Besan

Using the same dough:

– Place the warm dough into a Kheecha press.

– Press out thin strands onto a plastic sheet.

– Sun-dry until stiff and darker in colour.

– Store in an airtight container and deep-fry when required.

Chef’s Tip

Always knead the dough while it is still warm—this ensures smooth texture and

easy shaping.

Serving Suggestions

– Deep-fry until crisp and golden; they will puff up and expand

– Alternatively, roast over coal for a traditional smoky flavour

– Garnish roasted kheechas with melted ghee, chopped tomatoes, and coriander leaves

Storage & Make-Ahead Tips

– Sun-dried kheechas can be stored for up to 6 months

– Keep in a dry, airtight container away from moisture

Nutritional Insight (Approximate)

– Gluten-free (made from rice flour)

– Light and easy to digest

– Minimal oil when roasted

Did You Know?

Kheechio is part of the traditional sun-dried food culture of the Bhatia community,

developed to preserve food for long periods while retaining taste and versatility.