Recipe- Baked Besan Papdi For Tea Time Snack

Crispy savory crackers made with besan (gram flour). This baked Besan Papdi makes a great snack with chai and is also vegan and gluten-free!

It would also make a great snack for Diwali and you can also pack them in little treat bags to gift your friends.Usually, I am not a fan of deep frying (scared + don’t know what to do with the leftover oil!) but I make an exception for Diwali.

However, even during Diwali if possible I try to come up with baked version of my favorite snacks.Like, for sure I would fry my samosa (I like it better fried!) but I prefer making baked versions of methi mathri and this besan papdi.This is a super simple snack to make with handful of ingredients!

Ingredients

1 cup besan 120 grams, gram flour
1/4 teaspoon ajwain carom seeds
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/8 teaspoon hing asafoetida, optional
1/8 teaspoon red chili powder
1/4 teaspoon salt or to taste
1/2 teaspoon baking powder
2 tablespoons oil 30 ml, I used avocado oil
2 tablespoons water 30 ml

Method

* Pre-heat oven to 400 F degrees. Line a large baking sheet with parchment paper and set aside.

* To a large bowl add besan, ajwain, cumin seeds, turmeric powder, hing, red chili powder and salt. Also add the baking powder.

* Add the oil and mix with your hands. Rub flour between your palms to incorporate the oil well into the flour. Mix until it resembles crumbs.

* Start adding water, little by little to bring the dough together.

* Mix until it all comes together and forms a dough.

* Place the dough between two sheets of parchment paper.
* Using a roller, roll the dough between the two sheets.

* Roll the dough into 1/8 inch thick. Then cut into squares (or any shape you like). I used a cookie cutter and cut squares of 1.5 x 1.5 inch.

* Transfer the papdi/crackers onto a baking sheet lined with parchment paper.

* You can even pierce them with fork so that they don't rise during baking.

* Bake at 400 F degrees for 12 to 13 minutes until golden brown and crisp.

* I would suggest keeping an eye on them from 10 minutes mark, they can burn pretty quickly.

* Let them cool down to room temperature and then store in an airtight container for 2 to 3 weeks.

* Serve besan papdi as a snack with chai.