Papdi Gathiya

Recipe by
Total Time:
45-60 minutes
Serves:3
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Kollu Sundal, Best Zero Oil Bake Potato Chips, Easy Moong Dal Dahi Vada Chaat

Rate This Recipe
4.5

Ingredients

  • 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