I am making papdi so often nowadays that I felt like they deserved a page of their own!
Interestingly, I started making them more often after going gluten-free. Probably because it is easier to make papdi's with gluten-free flours than making rotis. And of course, daughter loves them too, which was the starting point.
Ragi/millets Papdi's/crackers/Puri/Sev
Ingredients:
- 50% gram flour
- 50% ragi/millet flour - avoid little millets since it gets bitter on frying
- salt, red chilli powder
- heeng
- 2 tbsp hot oil
- Optional - some leaves - spinach/methi/bathua
add water and knead dough. rest for 30 minutes
Use mould to make sev
Ref: https://www.youtube.com/watch?v=ZuiQnjjW-Vo
Ragi crackers
@March 2, 2024
Made these today, and they were amazing. I paired them today with rajma patties (with roasted beetroot, brazil nuts and oats flour).
Ingredients:
- 1/2 cup rice flour
- 1/2 cup ragi
- 2 tbsp besan
- 2 tbsp chanaa daal - soaked for at least 30 minutes
- 2 tbsp raw peanuts - roasted, peeled and coarsely crushed
- curry leaves - chopped
- 2 tbsp pepper - coarsely crushed
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 2 tbsp oil for mixing
- salt
- water - a little just to help with forming a tight dough
Credit: https://www.betterbutter.in/recipe/22239/ragi-pepper-crackers/
Sama Papdi's
- 2.5 cups Amaranth/Rajgira flour (The original recipe used Singhara and sabudana flour but I have amaranth handy so am planning to use this.)
- ½ cup Sama Rice boiled
- ¾ cup Spinach
- Salt
- ¾ teaspoon Red chili powder
- 1 teaspoon Dried mint leaves
- ¼ cup Ghee (to knead the dough)
- Deep fry in oil/Bake at 180C/10 minutes/turn them at half-time.
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