Papdi Gujarati Crispy
Thin crispy fried wheat-besan papdi crackers with cumin and ajwain. Gujarat farsan shop essential — eaten alone or crushed over chaat and dahi.
People also search this as gujarati papdi, papdi namkeen, papdi gathiya.
Ingredients
- Water — 90 g
- ajwain — 2 g
- wheat flour maida — 200 g
- oil — 105 g
- salt — 5 g
- black pepper powder — 2 g
- Cumin Seeds — 3 g
- Gram Flour — 50 g
Method
- Mix maida, besan, ajwain, cumin, pepper and salt.
- Rub in 25 g oil until the flour holds shape when pressed.
- Add water little by little. Knead a stiff dough. Rest 20 minutes.
- Roll dough very thin and cut small rounds.
- Prick each round with a fork so it does not puff.
- Deep fry in batches until light golden and crisp.
- Drain, cool fully and store airtight.
Common questions
- How many calories in one plate of Papdi Gujarati Crispy?
- 235 kcal per plate.
- How much cooking time?
- 25 min — 15 min prep, 10 min cooking.