Are you looking for a gluten-free papdi recipe? Look no more! Made with simple ingredients, these bite-sized crispy and crunchy Vrat ki Papdi (savory wafers) comes together in no time and are the perfect snack with your evening tea or just about anytime in between.
And not to mention, they are packed with flavor, delicious, and super addictive!
If you are like me, who enjoys munching on homemade papdis, then 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?
When rendered in English, Papdi plainly means deep-fried, crispy, round flour crackers mildly flavored with spices. They are most commonly used in chaat recipes like papdi chaat, dahi bhalla, and bhel puri. The best part they can be devoured on their own as snacks with a cup of tea.
Vrat refers to 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. Plus, 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 extremely smooth in texture, and it adds a nice crispy touch to our papdis. Sabudana is an incredibly versatile ingredient that is 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 once kneaded into the dough, it will be enough. Feel free to replace spinach leaves with any greens of your choice.
» Seasonings — Just the basics salt 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 that is added to the flour while kneading) and lends a crispy texture to our papdis.
» Oil — for Frying.
How to make papdi for chaat?
» Form the dough — Wash, pat dry, and chop the spinach leaves. Add sabudana flour, singhara flour to a bowl. Rub the ghee well into the flour before adding spices and leaves. 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 place it on a greased platform. Start pressing the dough. As you press the gluten-free dough with your fingers, it will start to spread. Spread the dough into a circle. Use a cookie cutter to cut small rounds out of this circle. Remove the extra dough and all that is left is small disc-shaped rounds. Use a fork to prick small holes in the dough to prevent puffing.
» Fry the papdi — Heat the oil in a skillet on medium heat until it’s almost smoking. Add papdis to the hot oil and let fry for about 2 minutes each side until they start to get golden. The secret to crunchy papdis is to fry them on a medium-low flame until crisp and golden. Once fried, remove from oil and drain the deep-fried papdis on a paper towel to remove excess oil. Serve them hot 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 @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.
Serving Suggestions!
To be honest, 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:
- Chopped boiled potatoes,
- Green chutney,
- Toasted peanuts,
- Chopped green chilies,
- Yogurt, and enjoy!
Let Me Know What You Think!
Should you make these 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 –
| This recipe post has been updated from the archives, first published on April 1, 2015 |
Vrat ki Papdi
INGREDIENTS
- 1½ cups Chestnut flour (Singhara flour)
- 1 cup Tapioca flour (sabudana flour)
- ¾ cup Spinach leaves fresh
- – – Salt to taste (Vrat salt – Sendha namak)
- ¾ teaspoon Red chili powder
- 1 teaspoon Dried mint leaves
- ¼ cup Ghee (to knead the dough)
- Oil for Frying
INSTRUCTIONS
- Wash, pat dry, and chop the spinach leaves.
- Add flour to a bowl. Rub the ghee well into the flour before adding spices and spinach leaves.
- 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.
- Heat oil in a pan.
- Grease a platform.
- Divide the dough into 6 equal-sized balls. Take one dough ball and place it on a greased platform.
- Start pressing the dough. As you press the gluten-free dough with your fingers, it will start to spread.
- Spread the dough into a circle.
- Use a cookie cutter to cut small rounds out of this circle.
- The other way to make papdi would be to make small dough balls and flatten them in between your palms.
- Remove the extra dough and all that is left is small disc-shaped rounds. Use a fork to prick small holes in the dough to prevent puffing.
- Deep fry the papdis. The secret to crunchy papdis is to fry them on a medium-low flame until crisp and golden.
- Once fried, remove from oil and drain the deep-fried papdis on a paper towel to remove excess oil.
- Serve them hot with a cup of hot tea.
