Sep 2, 2012

Papdi Gathiya

Papdi Gathiya

A very popular snack in Gujarati cuisine. Twice tested and tasted homemade papdi gathiya.  

Makes: 68 g


½ cup / 100 ml gram flour (besan / kadala maav / chone pitti) (Indian standard measuring cup of 100 ml / 4 oz capacity)

¼ cup / 50 ml + extra 1 tablespoon water

2 teaspoon oil

¼ teaspoon salt

2 pinches turmeric powder

¼ teaspoon red chilli powder (Optional)

1/2 teaspoon ajwain (ayamodakam / carom seeds) optional

1 pinch cooking soda (optional)

300 ml oil for frying

Chakali mould


Sieve gram flour.

In a bowl, mix sieved gram flour with water. Mix well with a thick tablespoon and make a sticky batter / thick bajji batter (not like pouring consistency and also not like chapatti dough). Add 2 teaspoon oil and mix well.

Transfer this gram flour batter into a non stick pan and boil on a low heat for 5 – 7 minutes until well cooked / raw smell disappears / forms a soft ball and leaves from the sides of the non stick pan. Switch off the heat and cool for 5 – 7 minutes.

Finally, mix with salt, cooking soda (optional), red chilli powder, ajwain and turmeric powder. Apply little on palms and make a soft dough. If the dough is slightly hard and it  is not easily come out from the chakali mould, mix again with 2 teaspoon oil and make a soft dough. Do not add water.

Put this dough in a murukku / chakali mould. Use pakavada achu / ribbon pakoda plate (with 4 slits / 2 slits) to make papdi gathiya.

Heat oil in a wide kadai / frying pan and reduce heat to medium. Fry directly in hot oil on a medium heat until light golden color and crisp in 2 batches (depending upon the size of the kadai / frying pan). It will be like ribbon and  also like South Indian style ribbon pakoda. Keep a safe distance from the gas stove / hot oil when pressing gathiya. Drain and place on kitchen towel to absorb extra oil, break papdi gathiya into 1 -inch size papdi and store in an airtight container.

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