Sajji Khar
Sajji khar, also known as papad khar, is an alkaline salt primarily used in Indian cuisine, particularly for making papads. It improves dough rolling properties and frying quality, leading to crispier and expanded papads. Sajji khar can be sourced from alkaline soil deposits or by burning certain plants like Salicornia and Arthrocnemum.
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Description
Sajji khar, also known as papad khar, is an alkaline salt primarily used in Indian cuisine, particularly for making papads. It improves dough rolling properties and frying quality, leading to crispier and expanded papads. Sajji khar can be sourced from alkaline soil deposits or by burning certain plants like Salicornia and Arthrocnemum.
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What it is:
Sajji khar is an alkaline salt, often a mixture of sodium carbonate and sodium bicarbonate.
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How it’s used:
It’s added to the dough when making papads to improve their texture and frying quality, resulting in crispier and more expanded papads.
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Benefits:Sajji khar is believed to increase the shelf life of papads.
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