Hi The Nish Kitchen readers!
My name is Hetal and I blog over at Pretty Polymath, where I blog about food, traveling, crafting and whatever else catches my fancy. When Rosemary asked me to do a guest post about a unknown Indian meal I immediately thought of kichu. Kichu, also known as papdi nu lot, is my favorite Gujarati comfort food dish. Gujarati food is typically vegetarian and the diet is mostly based on grains, lentils and lots of interesting vegetables like okra and bottle gourd (my favorite!).
Onto today’s recipe! Kichu is basically steamed rice flour dough that is cooked with cumin and ajwain seeds. Kichu has a mochi-like consistency, where it’s sticky but not as chewy. You typically serve it with a sprinkle of red chili powder, minced green chilis and a nice helping of oil. Oil makes everything taste good in this world. The texture of sticky, warm, gooey, and oily with spicy goodness makes it a snack that really highlights how texture and flavors of foods can work together to make something amazing. I hope you enjoy this recipe from my home to yours!
The best way to eat this is with your hands, nothing beat getting your hands all greasy and sticky with kichu. It’s actually one of the reasons why I love kichu so much! Enjoy!