Papdi Gathiya | Papdi Gathiya Recipe | Gujarati Style Papdi Gathiya | How to Make Papdi Gathiya | Besan Papdi Gathiya | Papdi Gathiya Gujarati | Balaji Papdi Gathiya | Haldiram Papdi Gathiya Recipe | Papdi Gathiya Recipe in Hindi | Papdi Gathiya Recipe in English | Papdi Gathiya Recipe in Gujarati | Gujarati Papdi Gathiya Recipe: Here is a traditional Gujarati Papdi Gathiya recipe with ingredients and step-by-step instructions to make this crispy snack at home. This recipe covers everything from preparing the dough to frying and serving.
Ingredients:
2 cups gram flour (besan)
1/4 teaspoon baking soda
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper powder (optional)
2 tablespoons oil (plus more for deep frying)
Salt to taste
1/2 cup water (or as needed)
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| Gujarati Papdi Gathiya Farsan Recipe |
Instructions:
Prepare the Dough:
Sift the gram flour into a large mixing bowl.
Add baking soda, carom seeds, turmeric powder, black pepper powder (if using), salt, and 2 tablespoons of oil.
Mix well. Gradually add water and knead into a soft, smooth dough. The dough should be softer than chapati dough.
Heat the Oil:
Heat the oil in a deep-frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface immediately without browning.
Shape the Gathiya:
Use a sev maker (chakli/murukku press) with a flat, thick gathiya disc.
Fill the press with the dough.
Press out 2-3-inch-long strips of dough directly into the hot oil. Do not overcrowd the pan.
Fry:
Fry the gathiya over medium heat until they are crispy and light golden brown. Do not let them brown too much.
Remove with a slotted spoon and drain excess oil on paper towels.
Cool and Store:
Let the Papdi Gathiya cool completely before storing them in an airtight container.
Serving Suggestions:
Enjoy with fried green chilies, raw papaya salad, or a cup of hot tea!
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