Vrat ki Papdi

If you are like me, who enjoys munching on homemade papdis, meet my latest obsession ~ Vrat ki Papdi. This gluten-free papdis is by far my favorite snack, as it has everything you would expect in a bite-sized snack; it’s

• Crunchy
• Crispy
• Savory
• Made-from-scratch, and is
• Packed with spinach. 

I mean, it’s a win-win for me, as my kids are devouring spinach without a fuss.

What is Vrat ki Papdi?

Vrat ki papdi recipe is made up of 2 terms = Papdi + vrat, and if we break the two terms —

Papdi means deep-fried, crispy, round flour crackers mildly flavored with spices when rendered in English. They are most commonly used in chaat recipes like papdi chaat, dahi bhalla, and bhel puri.

The best part is they can be devoured on their own as snacks with a cup of tea.

Vrat refers to the fasting period in India, and during this timeframe, gluten-free flours, sabudana (tapioca), and certain spices are consumed.

And since these papdis are made with gluten-free flour, hence the name vrat ki papdi. 

I have tried and tested both the baked and fried versions of vrat ki papdi, and not to mention, the fried ones are unquestionably better in texture and flavor, but the baked versions are equally good.

The baked vrat ki papdi makes for a perfect low-calorie, guilt-free snack.

Ingredient list for Vrat ki Papdi

This vrat ki papdi recipe is made with basic ingredients that you probably already have in your pantry. Please scroll down to the recipe card at the bottom of this page for a complete list of ingredients with detailed measurements.

Chestnut flour — Also known as s Singhara atta in Hindi, is a gluten-free flour made with water chestnuts. It is a naturally sweet flour that is high in protein, contains dietary fiber, and is low in fat, making it an ideal ingredient for people who are intolerant to gluten. Another substitute for water chestnut flour would be buckwheat flour (kuttu flour) or Almond flour.

Tapioca flour — Also known as sabudana flour, is exceptionally smooth in texture, and it adds a nice crispy touch to our papdis. Sabudana is an incredibly versatile ingredient commonly used in India during the fasting months. Another substitute for tapioca flour is arrowroot flour. 

Spinach leaves — Please use fresh, washed spinach leaves for papdi. The amount of spinach added may look like a lot, but it will be enough once kneaded into the dough. Feel free to replace spinach leaves with any greens of your choice.

Sama rice — Or barnyard millets act as a binding agent to our papdis. It is a nutrient-dense gluten-free grain that is an excellent source of magnesium and provides essential fatty acids, fiber, B-Vitamins, and minerals such as calcium, iron, and potassium.

Seasonings — Just the basics salt, dried mint leaves, and red chili powder to season the papdis. 

Fat — I have used ghee to knead the dough. Ghee is added to the flour before kneading as it acts as a moyan ( the fat added to the flour while kneading) and lends a crispy texture to our papdis. 

Oil — for Frying. 

How to make Vrat ki papdi for chaat?

Form the dough — Combine sabudana flour and singhara flour in a large mixing bowl. Rub the ghee well into the flour. Once the flour looks like a crumble mix, add chopped spinach leaves and spices into the flour. Slowly add water to form a firm and tight dough.

Shape the papdi — Divide the dough into 6 equal-sized balls. Take one dough ball and spread the dough into a circle. Use a cookie cutter to cut small rounds out of this circle. Use a fork to prick small holes in the dough to prevent puffing.

Fry the papdi — Heat the oil in a kadhai over medium heat. Add papdis to the hot oil and let fry for about 2 minutes on each side. Keep the oil to medium-hot to achieve maximum crunch and the lovely golden hue.

Frying the papdis in maintained heat is the secret to the crispiest papdis. 

Once fried, remove from oil and drain the deep-fried papdis on a paper towel to remove excess oil. Serve them warm with a cup of hot tea.

Can I bake Vrat ki Papdi?

You sure can! To bake the vrat ki papdis, arrange the shaped papdis in a single layer on a greased baking tray and bake them at @375°F for 9-10 minutes (or until crispy) turning them halfway during the baking time. 

How to store Gluten-free papdi?

The best way to store this homemade vrat ki papdi is in an airtight container at room temperature. Allow the crispy papdis to cool completely before storing. Fried papdis stay good for about a month at room temperature. 

If you put a lid on the container while the wafers are still warm, the moisture will make it soft, and the papdis will lose their crunchiness. 

Vrat ki Papadi Chaat

Honestly, I could eat this vrat ki papdis as is, all on its own, with a cup of hot tea. But you take your papdis up a notch by serving them as a chaat.

To enjoy these papdis as a chaat – spread the papdis in a single layer on a plate. Top them with:

• Sauteed boiled potatoes,
• Green chutney,
• Toasted peanuts,
• Chopped green chilies,
• Yogurt, and enjoy! 

You have to savor each bite. As you dig deep into the chaat, you will feel the crunchy texture of papdi, spice from the green chilies, and the tangy flavor from the chutney exploding in your mouth.

Impressive, isn’t it! This Vrat ki papdi chaat recipe is loaded with great flavors and will please many tastes buds!

Let Me Know What You Think!

Vrat ki papdi chaat is a very adaptable recipe. Feel free to add or subtract whatever ingredients you like! The sky is the limit when it comes to toppings; you can garnish this chaat with whatever your heart desires.

Trust me; once you bite into this ultimate indulgence, it will make you feel like you’re eating the regular papdi chaat and not the vrat food – it’s that yummy

Should you make this vrat ki papdi, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

Some other yummy vrat recipes that you’ll love –