Papdi Gathiya

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

240 calories, 9 grams fat

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

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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