Papdi Gathiya: A Crunchy, Savory Delight Snack
Papdi gathiya is more than just a snack; it gives culinary experience that tempting your taste buds with it’s unique blend of flavors and textures.
It made from gram flour (besan), this Indian delicacy boasts a crisp, golden exterior and a satisfyingly chewy interior. The savory aroma that wafts through the air as it’s being fried is enough to make anyone’s mouth water.
The versatility of papdi gathiya is truly remarkable. It can be enjoyed on its own as a satisfying snack, or it can be used as a topping for various dishes, adding a delightful crunch and a burst of flavor. I oftenly make papdi gathiya at home and love to enjoy with tea☕. Whether you’re indulging in a hearty salad, a flavorful chaat, or a comforting bowl of soup, papdi gathiya can elevate the experience to new heights.
The preparation of papdi gathiya is a delicate art that involves careful kneading, rolling, and frying. The dough, made from gram flour and a few other ingredients, must be handled with precision to achieve the desired texture and shape. The frying process is crucial, as it’s what gives the papdi gathiya its signature crispiness.
If you’re looking for a snack that’s both satisfying and delicious, papdi gathiya is a must-try. Its unique combination of flavors and textures is sure to leave you craving more. So, the next time you’re in the mood for a truly unforgettable snack, give papdi gathiya a try and discover why it’s so beloved by food enthusiasts around the world.
Mix all ingredients & knead papdi dough
Combine dry ingredients: In a large bowl, mix together the gram flour (besan), oil and salt. Ensure the ingredients are well combined to prevent clumps.
Note: If you want spicy papdi gathiya add red chili powder or add a pinch of cayenne pepper. Little baking soda also you can use.
Add water: Gradually add water, mixing until a dough forms. The dough should be firm but not too sticky. After knead dough sprinkle some water. A good consistency is achieved when the dough doesn’t stick to your fingers but can be easily shaped.
Rest the dough: Cover the dough and let it rest for 5 minutes. This allows the gluten in the flour to relax, resulting in a more tender and crispy texture.
Fry the papdi
Give a shape: Cut the rolled sheets into desired shapes, such as diamonds, squares, or circles. The shape you choose is entirely up to your preference.
Fry the papdi: Heat oil in a deep pan. Fry the papdi pieces until golden brown and crispy. Drain on paper towels to remove excess oil.
Serve: Enjoy the papdi gathiya as a snack or add it to salads or chaat for a flavorful and crunchy addition.
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Ingredients
200 gm besan
1 tbsp Oil
Salt
Water
Tips:
- For a spicier version: Increase the red chili powder or add a pinch of cayenne pepper.
- For a unique flavor: Add a pinch of asafoetida (hing) to the dry ingredients.
- For a healthier option: Fry the papdi in a shallow pan with less oil or consider air frying.
- Storage: Store the papdi gathiya in an airtight container at room temperature so you can eat for longer period.