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Gujarati Papdi is a beloved snack from the western Indian state of Gujarat, often enjoyed during festivals and celebrations. This crispy treat is typically served with a variety of toppings, making it a versatile dish that showcases the region's love for flavorful and vibrant street food. Today, it has gained popularity beyond Gujarat, becoming a favorite in Indian households and restaurants worldwide.
Ingredients
- ●all-purpose flour
- ●semolina
- ●caraway seeds
- ●cumin seeds
- ●turmeric powder
- ●red chili powder
- ●salt
- ●water
- ●oil
- ●chickpea flour
- ●yogurt
- ●green chilies
- ●coriander leaves
- ●lemon juice
- ●sugar
- ●chaat masala
Instructions
- 1Mix all-purpose flour, semolina, caraway seeds, cumin seeds, turmeric powder, red chili powder, and salt in a bowl.
- 2Add water gradually to form a smooth dough.
- 3Knead the dough for about 5-7 minutes until elastic.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into small balls and roll each into thin circles.
- 6Heat oil in a deep frying pan over medium heat until hot.
- 7Fry the rolled circles until they puff up and turn golden brown, about 2-3 minutes each.
- 8Remove from oil and drain on paper towels.
- 9Prepare the chickpea flour mixture by mixing chickpea flour, yogurt, green chilies, coriander leaves, lemon juice, sugar, and salt in a bowl.
- 10Top the fried papdi with the chickpea mixture and sprinkle with chaat masala.
- 11Serve immediately as a snack or appetizer.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: corn flour
Whole wheat flour adds fiber and nutrients.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt is thicker and higher in protein.
chaat masala
Cheaper: cumin and coriander powder
Cumin and coriander powder can mimic some flavors.
green chilies
Cheaper: jalapeños
Jalapeños provide similar heat and flavor.
Techniques
mixingkneadingrollingfrying
Equipment
mixing bowlrolling pinfrying panslotted spoonpaper towels
🌶️🌶️🌶️Hotmilkwheat
Also Known As
PapdiPapdi no LotPapdi Chaat
veganvegetarianplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups gram flour (besan)
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp ajwain (carom seeds)
- ●1/2 tsp baking soda
- ●1 tsp salt
- ●1/4 cup oil (for dough)
- ●oil (for deep frying)
Instructions
- 1In a mixing bowl, combine gram flour, turmeric powder, red chili powder, ajwain, baking soda, and salt.
- 2Add 1/4 cup of oil to the dry ingredients and mix well until crumbly.
- 3Gradually add water to form a smooth and stiff dough.
- 4Heat oil in a deep frying pan over medium heat.
- 5Using a gathiya maker or a piping bag with a star nozzle, pipe the dough into the hot oil in long strands.
- 6Fry the gathiya until they turn golden brown and crispy, about 5-7 minutes.
- 7Remove the gathiya from the oil and drain on paper towels to remove excess oil.
- 8Allow to cool completely before serving.
Equipment
mixing bowldeep frying panspatulapaper towelsgathiya maker or piping bag
🌶️🌶️🌶️Low
veganvegetariangluten-freenut-free
Ingredients
- ●1 cup gram flour (besan)
- ●1/4 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp ajwain (carom seeds)
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●2 tbsp oil (for dough)
- ●water (as needed)
- ●oil (for deep frying)
Instructions
- 1In a mixing bowl, combine gram flour, turmeric powder, red chili powder, ajwain, baking soda, and salt.
- 2Add 2 tablespoons of oil to the dry ingredients and mix well.
- 3Gradually add water to form a stiff dough. Knead the dough for a few minutes until smooth.
- 4Cover the dough with a damp cloth and let it rest for about 30 minutes.
- 5After resting, divide the dough into small balls.
- 6Take one ball and roll it out into a thin strip using a rolling pin. You can also use your hands to stretch it.
- 7Heat oil in a deep frying pan over medium heat.
- 8Once the oil is hot, carefully slide the rolled-out fafda into the oil.
- 9Fry until golden brown and crispy, about 2-3 minutes on each side.
- 10Remove the fafda from the oil and drain on paper towels to remove excess oil.
- 11Serve hot with chutney or pickles.
Equipment
mixing bowlrolling pindeep frying panslotted spoonpaper towels
🌶️🌶️🌶️Low
vegetarian
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup semolina
- ●1/4 cup ghee or oil
- ●1 tsp carom seeds (ajwain)
- ●1 tsp cumin seeds
- ●1/2 tsp salt
- ●1/2 tsp red chili powder (optional)
- ●water (as needed)
- ●oil for deep frying
Instructions
- 1In a mixing bowl, combine all-purpose flour, semolina, carom seeds, cumin seeds, salt, and red chili powder.
- 2Add ghee or oil to the dry ingredients and mix well until the mixture resembles breadcrumbs.
- 3Gradually add water, a little at a time, and knead to form a firm dough.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5After resting, divide the dough into small balls (about the size of a golf ball).
- 6Roll each ball into a flat disc, about 1/8 inch thick. Prick the surface with a fork to prevent puffing during frying.
- 7Heat oil in a deep frying pan over medium heat.
- 8Once the oil is hot, carefully slide in the rolled mathris, a few at a time, and fry until they turn golden brown and crispy.
- 9Remove the mathris from the oil and drain on paper towels to remove excess oil.
- 10Allow them to cool completely before storing in an airtight container.
Equipment
mixing bowlrolling pindeep frying panslotted spoonpaper towels
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