Khichu
A steaming Gujarati snack of rice flour cooked into a soft, cumin-flecked dough, topped with oil and red chilli. Silky, comforting and made in one pan.
25 min 2 servingsEasy
Ingredients
2 servingsContains: sesame
Flavor profile
Spice
Richness
Method
- 1Bring the water to a boil with the cumin, green chilli paste, sesame seeds, papad khar and salt.
- 2Add a little oil to the boiling water.
- 3Lower the heat and add the rice flour all at once.
- 4Stir vigorously with a wooden spoon so no lumps form.
- 5Keep stirring until the mixture pulls together into a thick, sticky dough.
- 6Cover and steam-cook on the lowest heat for a few minutes.
- 7Uncover and mash the dough with the back of the spoon until smooth and glossy.
- 8Wet your hands and shape the warm khichu into soft mounds on a plate.
- 9Make a small well in the top of each mound.
- 10Drizzle over the remaining oil and dust with red chilli powder.
- 11Serve hot with extra oil for dipping.
Frequently asked
About 25 minutes total — 5 min prep and 20 min cooking.
Yes — Khichu is gluten free, jain, veg, vegan.
Khichu contains sesame. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
