Vrat ki Papdi
Regardless of the occasion, these crispy and crunchy deep fried crackers (papdi or mathris) will call for your attention on any day and above all they are gluten-free, dairy-free and vegan!!
Holy days of Navratri are here and we are all set for healthy, gluten free diet. On the occasion of Navratri, here is another simple recipe that comes together is 30 minutes. Vrat ki Papdi (mathri) or savory gluten free deep fried crackers are something I grew up on. I would say they are a much smaller version of singhare ke atte ki poori.
Vrat ki papdi or mathri is prepared with singhara flour (water chestnut flour) and sama rice (barnyard millet). Other substitute for singhara flour (water chestnut flour) would be kuttu flour (buckwheat flour). To add an extra crunch to the papdis, I have tossed spinach leaves to the mixture.
This healthy flour combined with few basic ingredients make a hearty meal on a fasting day. NAVRATRI RECIPE COLLECTION.
RECIPE DETAIL – Start by boiling sama rice (Barnyard millet) as shown here. Once cooled combine with rest of the ingredients and form a soft dough. The dough will be sticky, feel free to add a few tablespoons of oil and it will come together easily.
Singhara flour (water chestnut flour) is a gluten free flour and like regular flour it doesn’t have the same elasticity. It can’t be rolled like wheat flour instead it needs to be patted with hands to form a shape.
Pat the dough on a greased surface and shape it like a circle. Using a cookie cutter, cut small circles out of the dough and deep fry the papdi or mathris. Secret to crunchy papdis is to fry them longer on a medium low flame until brown and crispy.
Can these be baked? Well I did experiment with a small batch and it turned out very hard and brittle. The only way you can bake these papdi/mathris would be to knead the dough with 1/4 cup of oil and use no water at all. Bake @350 degrees for 20-30 minutes (or until crispy) turning midway through cooking.
The papdis look so tempting and crunchy.. feel like grabbing them. 🙂 Now all I need is a cup of hot cardamom and ginger tea to go with these papdis/mathris.