Papads & sides · Loar
Kheechay jo Besan
Pressed rice-flour strands
A pressed form of the kheecha dough: instead of being rolled into discs, the warm dough is pressed through a kheecha press straight onto a plastic sheet and dried until dark and stiff. It is then deep-fried and served at lunch. The pressed product is called "Besan" even though the dough is made from rice flour.
Ingredients
Make
Method
Tap a number to tick off a step.
Make the dough exactly as in steps 1–7 of Kheechio (boil khar water, strain, cook flour with chillies and cumin until thick and dry, transfer to a greased plate and knead while warm).
Instead of dividing and rolling, place the dough in a kheecha press and press it out directly onto a plastic sheet.
Dry until the pressed besan turns dark and stiff, then store in an airtight container.
Deep-fry until crisp and golden.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
A variation of Kheechio, made from the same dough.
Serve with
Served with lunch.
Recipes mentioned here
Nutrition
EstimatedPer serving
310 kcal
- Protein
- 4 g
- Carbohydrate
- 48 g
- Fat
- 10 g
We estimate about 17 servings from the weight of the dish.
Whole recipe
5,210 kcal
- Protein
- 67 g
- Carbohydrate
- 824 g
- Fat
- 175 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos