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Papdi Gathiya Recipe

Papdi Gathiya is a popular Indian Snack
Author :
On :
Tuesday, 9 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


  • 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:

    1. Sieve the gram flour.
    2. 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).
    3. 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.
    4. Switch off the flame and let the batter cool for 5-7 minutes.
    5. Mix with salt, cooking soda, red chilli powder, ajwain and turmeric powder.
    6. Prepare a soft dough. Add 2 tsp of oil if required (do not add water).
    7. Put the dough in a chakali mould. Use pakavada achu/ribbon pakoda plate (with 4 or 2 slits) to make the papdi gathiya.
    8. Heat oil in a wide kadhai and reduce the heat to medium.
    9. Fry directly in hot oil on medium heat until light golden in colour and crisp.
    10. 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.
    11. Recipe Courtesy: Niya's World


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