Hello Sanam your recipe is very nice and easy , first time I was try to make papdi no lot from your channel and my family was so happy when they taste it and Thx
I have been looking for this recipe for ages..i could not remember what it was called..you made it very easy for me to follow..so glad i found this at last thankyou heaps.edit..made it 2day..very delicious & filling.💕
Hi! As you asked - I made them on Sunday, and my mum loved them, dad loved them, even our parrot loved them (without any oil, of course)! Awesome. I made some amendments - I needed more water (3 cups in total). Also, we didn't have papad khar so we used a heaped teaspoon of bicarbonate of soda instead. I also had to cook them for an hour til they were fully done. But oh my days. That smell!! They were a hit and my parents have been a lot more loving since I made it. Thank you so much again! :D
I am glad to hear your family loved it! Yes the changes you made I agree completely because rice flour plays a big role sometimes it absorbs less water than other depending on rice type I believe. And thank you for sharing your thoughts and changes because it will only help and benefit viewers.
Hi Sanam. I love the simplicity of your recipe and straightforward instructions. Just a quick question though - do you know how much baking soda can be used to replace papad kharo for this recipe - based on the measurements you have used?. Thank you for your advice.
Thank you Mr Sharma, I would use 1/2 amount of baking soda for this recipe i.e. 1/2 tsp of baking soda. Thank you for your kind words. I appreciate it!
Hello! Great recipe; mum and I love khichhu and I'm going to try and surprise her with some today (which is why I came to RU-vid Town in search of recipes rather than using hers!). To make them look as my mum makes them, we would shape them in the hand into a fat disc-like ball, and then push the thumb into the middle to dent them (but not all the way through - dent it, don't donut it!). That is all - yours look absolutely amazing and I can't wait to try it out! Thank you. :)
Thanks for lovely feedback! This recipe is tested and perfected so if you use the measurements accordingly you cant go wrong! surprise you mom! and let me know what she thought...afterall their happiness is ours!
It is alkaline salt used in making of papad and khichu. A 2:1 mixture of sodium carbonate:sodium bicarbonate (SC:SBC) has been reported to be a suitable substitute for papad khar
Hello Sanam. Your recipe is great indeed. Don't you think you should change your DP. Being an Indian, I feel you should b proud to do so. Don't take it as an inference but take it as a request.
Sanam's Kitchen you don't seem to be! The first thing that stuck me was this! Please be a proud Indian or stop making Indian recipes. Humble request from #india
Sanam's Kitchen Well said..there is no need to prove anything!..politics dosn't make one a better human being.!.The only identity crisis is coming from the complainer!..the origin of the dish speaks volumes..!
Andrew Vallander..I know this is 7 yrs old in case others want to know..sodium carbonate &sodium bicarbonate in equal ratio with spices(alkaline salt)..you may find it on Amazon or your local asian/indian spice shop.
Komal Rathava ખીચું નો લીલો કલર લીલા મરચાં અને લીલા ધાણા થી આવે છે. પાણી ઉકાળતી વખતે તમે સમારેલા લીલા ધાણા નાખજો સરસ લીલો કલર આવશે। ચેનલ પર વિડિઓ જોવા ખુબ આભાર
