Papdi Gathiya Crispy Flat Gram Flour Snack

Method

1. 1

   Mix the dry ingredients: In a wide bowl combine gram flour, ajwain, black pepper, asafoetida, cumin seeds and salt. Mix thoroughly.

2. 2

   Add oil (mohan): Add 2 tbsp oil to the flour. Rub between your fingertips until the flour looks like damp, crumbly sand. This fat addition is what creates crispiness.

3. 3

   Make a firm dough: Add warm water gradually — about 3/4 cup — kneading after each addition. The dough should be firm — firmer than regular gathiya dough. Papdi gathiya needs stiff dough to roll thin.

4. 4

   Rest the dough: Cover with a damp cloth. Rest for 10 minutes.

5. 5

   Divide into portions: Divide the dough into 6 equal portions.

6. 6

   Roll very thin: On a lightly oiled surface, roll one portion into a very thin sheet — about 1 to 2 mm thick. Much thinner than any regular flatbread. The sheet should be almost translucent in places.

7. 7

   Cut into pieces: Using a knife or a fluted pastry cutter, cut the rolled sheet into rectangles about 4 cm x 3 cm or into rounds using a small glass.

8. 8

   Prick with a fork: Prick each piece all over with a fork — about 6 to 8 pricks. This prevents them from puffing during frying so they remain flat and paper-thin.

9. 9

   Fry in hot oil: Heat oil in a wide pan on medium. Slide in 8 to 10 pieces at a time. They should sizzle actively. Fry on medium heat for 1 to 2 minutes until golden. They fry very fast due to their thinness. Turn once.

10. 10

    Cool and store: Drain on paper towels. Cool completely — they crisp up considerably. Store in an airtight container for up to 2 weeks.

11. 11

    Note: Papdi Gathiya is one of the multiple styles of gathiya made in Gujarat. The flat, paper-thin version is used both as a standalone snack and as a topping or base for chaats — particularly papdi chaat where the crispy papdi is the structural element the toppings rest on. Sold at every farsan shop in Gujarat.