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!!

Vrat ki Papdi

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.Vrat ki Papdi

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.

Vrat ki Papdi

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.

If you happen to make this recipe, please leave me a comment or share your pics with me on Facebook. I would love to see your creation and would be happy to answer any questions. Thanks!

Vrat ki Papdi
Votes: 1
Rating: 5
You:
Rate this recipe!
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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!!
Servings Prep Time
30-40 PAPDI 10 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
30-40 PAPDI 10 MINUTES
Cook Time
20 MINUTES
Vrat ki Papdi
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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!!
Servings Prep Time
30-40 PAPDI 10 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
30-40 PAPDI 10 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 1.5 cup Singhara flour (Water chestnut flour)
  • 1 cup Boiled Sama Rice ( Barnyard millet)
  • 3/4 cup Fresh Baby Spinach leaves
  • 1 teaspoon Red chili powder
  • 2 teaspoon Dried mint leaves, crushed
  • Salt to taste (Vrat salt - Sendha namak)
  • 2-3 teablespoon Oil to finish the dough
  • Oil for Frying
CHANGE SERVING SIZE: PAPDI
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients. Wash and chop spinach leaves.
  2. Assemble all the ingredients in a bowl (except oil).
  3. Slowly add water to form a soft dough. If the dough feels sticky add 2-3 tablespoon of oil.
  4. Heat oil in a pan. Grease a platform.
  5. Roll a ball out of the dough.
  6. Apply some oil to your fingers and start patting the dough.
  7. Pat the dough into a medium size circle.
  8. Use a cutter to cut small rounds out of the circle.
  9. The other way to make papdi would be to make small dough balls and flatten them in between your palms.
  10. Remove the extra dough and all that is left is small disc shaped rounds.
  11. Fry them in hot oil until light brown in color and crunchy.
  12. Secret to crunchy papdis is to fry them longer on a medium low flame until brown and crispy.
  13. Serve them hot with vrat ki chutney.
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4 Responses

  1. Sonal says:

    Love this recipe di!! Rather love all your work!! ❤️

  2. ALBONI says:

    Very healthy papdi !!!

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