MISYO PAPPAD

(Spicy Bhatia Poppadum)

Recipe Overview

Misyo Pappad is the spiced variation of the traditional Bhatia Accho Pappad (plain papad).

Made using split green gram flour and enhanced with red chilli and spices, it is slightly

darker in colour and delivers a more robust, spicy flavour. When fried, it develops a

distinctive golden-red hue, compared to the golden-yellow of the classic version.

Recipe Details

– Cuisine: Sindhi–Bhatia

– Course: Accompaniment / Snack

– Diet: Vegetarian

– Servings: Makes approx. 80–100 pappads

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

– Cooking Time: 10 minutes (for roasting/frying)

– Difficulty Level: Medium

Ingredients

Main Ingredients

– Split green gram flour – 1 kg

– Water – ½ litre

– Mustard oil – 25 ml

Spices & Seasoning

– Red chilli powder – 2 tbsp

– Peppercorns – 1 tbsp (coarsely pounded)

– Dry coriander seeds – 2 tbsp (coarsely ground)

– Asafoetida (hing) – ¼ tsp

– Salt – 2 tbsp

– Pappad khar* – 2 tbsp

For Rolling

– Flour – 100 g (reserved for dusting)

*What is Pappad Khar?

Pappad khar (also known as Sajji Khar) is a traditional alkaline salt widely used

in papad-making.

– Function:

– Improves dough elasticity, making it easier to roll paper-thin

– Helps pappads puff and become light, airy, and crisp when cooked

– Acts as a natural preservative, extending shelf life

– Composition: Primarily sodium carbonate and sodium bicarbonate

– Substitute: A small quantity of baking soda may be used, though authentic results may vary

Method

Step 1: Prepare Pappad Khar Water

– Heat water on a medium flame.

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

– Cook until fully dissolved.

– Cool and strain through a muslin cloth.

– Set aside.

Step 2: Prepare the Dough Base

– Divide the flour into two equal portions.

– In one portion, add red chilli powder, coarsely ground coriander seeds,

pounded peppercorns, and asafoetida.

– Mix thoroughly.

– Gradually add pappad khar water to form a stiff dough.

– Cover and rest for 2–3 hours.

Step 3: Knead & Incorporate Remaining Flour

– Reserve 100 g flour for dusting.

– Begin kneading the dough, gradually adding the remaining flour.

– Continue kneading until fully incorporated.

– The dough will lighten in colour and may produce slight popping sounds—

this indicates proper kneading.

Step 4: Shape the Pappads

– Divide the dough into small portions (marble-sized).

– Dip each portion lightly in mustard oil.

– Dust with flour and roll into paper-thin discs (approx. 6 inches in diameter).

Step 5: Sun-Drying

– Place the rolled pappads in direct sunlight.

– Dry completely until firm with a deep yellow colour and reddish tinge.

– Store in an airtight container.

Chef’s Tip

The balance of spice is key—coarsely ground spices give Misyo Pappad

its signature texture and bold flavour.

Serving Suggestions

– Roast over an open flame for a smoky taste

– Deep-fry until crisp and golden-red

– Serve as an accompaniment, especially with dinner

Storage & Make-Ahead Tips

– Store sun-dried pappads in a dry, airtight container

– Keeps well for several months

– Avoid exposure to moisture

Nutritional Insight (Approximate)

– Good source of plant protein from lentil flour

– Spices aid digestion

– Light and crunchy when roasted

Did You Know?

The hallmark of a well-made Misyo Pappad lies in its texture—the fresher it is,

the more crisply it breaks and the finer the crumbs it leaves behind.