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1/2 cup (100 ml) - gram flour
1/4 cup (50 ml + 1 extra tbsp) - water
2 tsp - oil
1/4 tsp - salt
2 pinches - turmeric powder
1/4 tsp - red chilli powder (optional)
1/2 tsp - ajwain (optional)
1 pinch - cooking soda (optional)
300 ml - oil for frying
How to Make Papdi Gathiya
Sieve the gram flour.
In a bowl, mix the sieved flour with water. Mix well with a thick tablespoon to prepare a sticky batter (neither too thin and pouring nor too thick like chapatti dough).
Add 2 tsp of oil and mix well. Transfer the batter to a non-stick pan and boil on low heat for 5-7 minutes until the raw smell disappears and the batter leaves the sides of the pan.
Switch off the flame and let the batter cool for 5-7 minutes.
Mix with salt, cooking soda, red chilli powder, ajwain and turmeric powder.
Prepare a soft dough. Add 2 tsp of oil if required (do not add water).
Put the dough in a chakali mould. Use pakavada achu/ribbon pakoda plate (with 4 or 2 slits) to make the papdi gathiya.
Heat oil in a wide kadhai and reduce the heat to medium.
Fry directly in hot oil on medium heat until light golden in colour and crisp.
Drain and place on a kitchen towel to absorb the extra oil. Break the papdi gathiya into 1-inch papdis and store in an airtight container.
Recipe Courtesy: Niya's World
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