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Bikaneri Mixed Papad By Chef Ajay Chopra

Bikaneri Mixed Papad

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Ajay Chopra
Bikaneri Mixed Papad is a crispy, mildly spicy papad from Bikaner. Chef Ajay Chopra brings the recipe for this tasty papad from Bikaner to your kitchen.
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Serves

3

Cooking Time

8-10 Min

Meal Type

savoury

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Bikaneri Mixed Papad

    • 1 cup urad dal flour

    • 1 cup moong dal flour

    • 1 cup rice flour

    • salt

    • 1 tbsp crushed black pepper

    • 1 tsp asafoetida

    • 1 tbsp papad khar

    • 1 tsp baking soda

    • oil

  • For Bikaneri Mixed Papad Roll

    • boiled potatoes, green peas, paneer stuffing

  • For garnish

    • tamarind chutney

    • coriander leaves

PREPARATION

  1. 1

    In a bowl, mix together urad dal flour, moong dal flour, rice flour, salt, crushed black pepper, asafoetida, and papad khar.

  2. 2

    Add water to this mixture to make a tight dough. Rub oil onto the dough and knead again.

  3. 3

    Beat the dough with a rolling pin and cut the dough into big pieces.

  4. 4

    Roll each piece with the help of a rolling pin to make papads.

  5. 5

    Keep the papads to dry in the sun for 5-6 days.

  6. 6

    For making Bikaneri Mixed Papad Roll, dip the mixed papad for 15 seconds in water.

  7. 7

    Spread boiled potatoes, green peas and paneer stuffing on the papad, make a roll and deep fry it.

  8. 8

    Garnish with tamarind chutney and coriander and serve hot.

STEP BY STEP

In a bowl, mix together urad dal flour, moong dal flour, rice flour, salt, crushed black pepper, asafoetida, and papad khar.

In a bowl, mix together urad dal flour, moong dal flour, rice flour, salt, crushed black pepper, asafoetida, and papad khar.

Add water to this mixture to make a tight dough. Rub oil onto the dough and knead again.

Add water to this mixture to make a tight dough. Rub oil onto the dough and knead again.

Beat the dough with a rolling pin and cut the dough into big pieces.

Beat the dough with a rolling pin and cut the dough into big pieces.

Roll each piece with the help of a rolling pin to make papads.

Roll each piece with the help of a rolling pin to make papads.

Keep the papads to dry in the sun for 5-6 days.

Keep the papads to dry in the sun for 5-6 days.

For making Bikaneri Mixed Papad Roll, dip the mixed papad for 15 seconds in water.

For making Bikaneri Mixed Papad Roll, dip the mixed papad for 15 seconds in water.

Spread boiled potatoes, green peas and paneer stuffing on the papad, make a roll and deep fry it.

Spread boiled potatoes, green peas and paneer stuffing on the papad, make a roll and deep fry it.

Garnish with tamarind chutney and coriander and serve hot.

Garnish with tamarind chutney and coriander and serve hot.

Bikaneri Mixed Papad is a crispy, mildly spicy papad from Bikaner. Here, the chef makes this delicious papad by mixing together moong dal flour, urad dal flour and rice flour. He adds mild spices to these flours to make it sharp and zesty. 

One can deep-fry or roast these tasty Bikaneri Mixed Papads. The chef makes a yummy dish from these Bikaner Mixed Papad. He makes deep-fried Bikaneri Papad rolls. 

Whatever the version, the Bikaneri Mixed Papads are tasty and yummy. 

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