In a pan add 4 cup water.

When water become boil, add cumin seeds, carom seeds, green chilli paste, salt, oil and papad khar. Traditionally papa khar is added, but you can replace it with baking soda.

Mix well and get water to boill for 2-3 minutes.

Then add 2 cup rice flour and stir well with wooden sticks.

Stir continuously until the wheat flour absorbs all the water.

Take out into big bowl, and break the lumps and form a soft and smooth mixture.

Grease your hand with oil and make small roundel from flour.

Now steam it in steamer for 20 minutes on medium flame.

Whean khichu is properly cooker than take out from steamer and cut it into small pieces.

Serve papdi no lot (khichu) with peanut oil, pickle masala and chaat masala.

In a pan, add ½ tsp oil and add garlic cloves. Sauté for 2 mintes till it slightly golden brown.

Switch off and in a mixture jar, add roasted garlic cloves, roasted peanuts, red chilli powder and salt.

Without adding water, grind chutney into coarse damp powder. Dry garlic chutney is ready. Store it into air-tight container.

For making garlic flavoured papdi no lot, in a mixing bowl, add 1 tbsp oil, 1 tbsp garlic chutney, coriander leaves and khichu (papdi no lot) pieces. Mix well.

Garlic flavored papadi no lot is ready. serve hot.

In a mixute jar, add chopped green garlic, coriander leaves, ginger, green chilli, salt and dry mango powder. Without adding water grind it into coarse paste. Store it into air-tight container.

For making green garlic flavoured papdi no lot, in a mixing bowl, add 1 tbsp oil, 1 tbsp green garlic chutney and khichu (papdi no lot) pieces. Mix well.

Green Garlic flavored papadi no lot is ready. serve hot.