Recipe- Made With Simple Ingredients Vrat Ki Papdi

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!

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.

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

Method

* 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.