Besan ki papdi is a must have recipe on any festival. It even helps to change the flavor of your mouth, when you are fed up chewing on too much sweets everywhere. Serve delicious ‘Besan Ki Papdi’ to your guests, to delight their taste buds.
Cooking time – 45-50 mins
Serves – 8
- Garam Masala- ½ tspn
- Gram Flour (Besan)- 2 cups
- Carom Seeds (ajwain)- 1 tspn
- Salt to taste
- Red Chilli Powder
- Warm water
- Mustard Oil for moin (binder) and to fry
Method of Preparation
- Add 5 tablespoon of warm oil (as moin) to gram flour. Mix the oil well with besan. It can be checked by binding the oil mixed gram flour with fist. It should bind to take the shape of the fist.
- Add garam -masala, ajwain, salt and red chilli powder. Now knead it tightly with warm water.
- After kneading, the dough is beaten with some stone (or ginger crusher). Make the dough flat by beating, then roll over and beat it again. Repeat this 8-9 times. It is done as dough for’ besan ki papdi’ is needed to be worked on more
- Rub some oil on both palms of yours and make two balls outs of the dough. Now roll out those balls into one inch thick, long coil. Cut equal sized portion (loi) out of the long coil. You may use thread to cut them.
- Leave them covered for around one to two hours.
- Now coat each loi with besan and roll them to make a round shaped thin papdis. Thinner the papdis are the better they taste. Place them on a dry cotton cloth for nearly half an hour.
- Next, heat the oil in a pan to deep fry the rolled papdis. Fry papdis on a medium flame turning 2-3 times for better frying of both the sides of the papdi. They turn yellow golden on getting ready.
- Take out fried papris on a tissue paper so that extra oil is absorbed.
- Allow them to cool, and serve delicious home-made besan ki papdi to guests.
You can store in an airtight container to enjoy them later as evening snacks.