Khichiya

Yields: 130
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Note: Everything needed should be prepared prior to beginning the process. The dough has to be rolled whilst warm, therefore more than one person is needed.
Ingredients
  • 5 lbs Rce flour (K-Brand preffered)
  • 14 oz Tapioca starch
  • 3 oz Sanchoro (7 tbsp)
  • 5 oz Salt (7 tbsp)
  • 1 tbsp White chili powder
  • ¼ cup Ajmo
  • ¼ cup Cumin seeds
  • ¼ cup Sesame seeds
  • 4 tsps Baking powder
  • 1 lb Green chilies (crushed, or to taste)
  • ½ lb Garlic (crushed, optional)
  • Oil (as needed)
Instructions
  1. Boil sanchoro and salt in 8 cups of water for 10 minutes.
  2. Meanwhile, in a large deep dish, sift baking powder in the flour.
  3. Add remaining ingredients except garlic and mix.
  4. Cool the prepared water to moderately hot.
  5. Strain into the flour and stir, add more warm water if needed to make a thick batter.
  6. Stir vigorously to remove any lumps.
  7. Prepare and heat a large steamer on high heat.
  8. Pour batter in the greased plates, fill plates ¾ full.
  9. Dab batter with your wet hand, make random holes in the batter with your finger.
  10. In the steamer stack prepared plates with sticks in between to separate the plates and also to allow steam to enter.
  11. Cover the pot with wet cotton cloth before placing the lid, this will prevent steam from escaping.
  12. Cook on high heat for 25 minutes.
  13. Cut a small piece to check if it’s cooked, it should be evenly brown throughout.
  14. Switch off the steamer, remove one plate, spread garlic on top. Keep the pot covered.
  15. Cut cooked dough into pieces and grind in a greased electric mincer while hot.
  16. Knead the dough until smooth and make golf ball size balls, place in a greased container, keep covered.
  17. Begin rolling, use oil as needed. The dough should be warm, roll each into 8 inch circles.
  18. Rolled khichiyas can be overlapped.
  19. Repeat with the remaining plates.
  20. Dry on a cotton sheet in the hot sun.
  21. The khichiyas should not touch each other when drying.
  22. When Khichiyas begin to curl, flip them to keep them flat.
  23. When completely dried, they will be transparent and hard.
  24. Fill them in large open containers and let them cool for a couple of days before storing in an airtight container.