KHEECHIO / KHEECHAYAY JO BESAN
(Rice Flour Poppadum / Rice Flour Fritters)
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)
In a toap, heat water along with salt and the pappad khar on a medium flame.
Bring the above mixture to a boil. When it starts boiling, reduce the flame to a simmer and cook till both the salt and pappad khar are dissolved in water.
Strain the mixture though a muslin cloth and bring it to a boil once again.
When the mixture is boiled the second time around, reduce the flame to a simmer again and add the rice flour, coarsely pounded red chillies and cumin seeds.
Keep stirring the mixture all the time till it is thick and dry in consistency.
Remove the mixture and place it on a greased steel plate.
Wait it the mixture is bearably hot, then knead it till the dough becomes smooth. Do not allow the dough to become cold because then it cannot be rolled.
Divide the dough into 13 – 15 small balls and with a greased rolling pin roll each portion into the size of small discs.
Place the rolled out discs, i.e., Kheechas in the hot sun to dry on a plastic sheet.
When the Kheechas dry up, store in an airtight container. Use as required.
Kheechas have a long shelf life of upto 6 months. They are usually served as an acoompaniment for lunch.
Kheechas can be deep fried in oil till they are crisp and golden in colour. In this case, the Kheechas puff up when fried and they double up in size.
The other traditional method is to roast it live on coal. This requires a lot of practice as the Kheechas can easily burn up. The roasted Kheechas are topped with a tsp. of melted ghee, chopped tomatoes and chopped coriander leaves.