Vrat ki Papdi Recipe
Vrat ki Papdi Recipe: As a housewife, food critic, and an avid cooking enthusiast, I have always been fascinated by how fasting foods can be transformed into delicious treats. One such delight is Vrat ki Papdi, a crispy, savory snack that has become a staple in my kitchen during the fasting season. The aroma of these papdis, fresh out of the frying pan, fills my home with a warm, inviting scent that instantly evokes memories of cherished family gatherings.
What is Vrat ki Papdi?
Vrat ki Papdi is a scrumptious, deep-fried snack made from fasting-friendly ingredients like buckwheat flour (kuttu ka atta), water chestnut flour (singhare ka atta), and boiled potatoes. These papdis are seasoned with rock salt (sendha namak) and other permissible spices, giving them a distinct taste and crunch that is both satisfying and appetizing. They are perfect for satisfying those untimely hunger pangs during fasting days and can be enjoyed with a variety of chutneys or yogurt.
With this detailed Vrat ki Papdi recipe at hand, you can now enjoy a delicious and satisfying snack during your fasting days. The delightful aroma and taste of these papdis will leave you craving for more, making them a must-try for anyone looking for scrumptious fasting treats.
Variations
While the classic Vrat ki Papdi recipe is delightful in itself, you can always experiment with different variations to suit your taste preferences. Some popular variations include:
- Sama Rice Papdi: Replace buckwheat flour and water chestnut flour with sama rice flour for a different texture and taste.
- Spiced Papdi: Add permissible spices like cumin seeds, black pepper, or green chilies to the dough for an extra kick of flavor.
- Baked Papdi: For a healthier alternative, bake the papdis in the oven instead of deep-frying them.
Nutrition Benefits
Vrat ki Papdi is not only a tasty fasting snack but also offers some nutritional benefits. Buckwheat flour is a good source of protein, fiber, and essential minerals like magnesium and manganese. Water chestnut flour, on the other hand, is gluten-free, low in calories, and rich in potassium and antioxidants. Combined with the nutritious potatoes, Vrat ki Papdi is a wholesome and energizing snack option during fasting periods.
Step by Step Vrat ki Papdi Recipe
Vrat ki Papdi Recipe
Ingredients
- 50 grams buckwheat flour kuttu ka atta
- 50 grams chestnut flour singhare ka atta
- 2 Potatoes mashed
- 1 tsp black salt / rock salt sendha namak
- 1/2 tsp black pepper powder
- 1/2 tsp Cumin (Jeera) optional
- 2 tbsp coriander leaves / cilantro
- Water as needed
- Oil for deep frying
Instructions
Pre-Cooking Preparation
- Prepare the dough: In a large mixing bowl, combine buckwheat flour, water chestnut flour, mashed potatoes, rock salt, black pepper powder, cumin seeds (if using), and chopped coriander leaves. Gradually add water and mix well to form a soft, non-sticky dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Divide the dough: After the resting period, knead the dough briefly and divide it into equal-sized balls, roughly the size of a small lemon.
Cooking Steps
- Roll out the papdis: Take one dough ball and, using a rolling pin, roll it out into a thin, flat disc on a lightly floured surface. Use a round cookie cutter or a small glass to cut out round papdis. Repeat this process with the remaining dough balls.
- Heat the oil: In a deep frying pan , heat oil over medium heat. To check if the oil is ready for frying, drop a small piece of dough into the oil. If it sizzles and rises to the surface quickly, the oil is ready.
- Fry the papdis: Carefully slide the rolled-out papdis into the hot oil and fry them in small batches. Fry until they are golden brown and crispy on both sides. Be sure to flip them occasionally to ensure even cooking.
- Drain the excess oil: Once the papdis are done, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to absorb the excess oil.
- Serve and enjoy: Serve the Vrat ki Papdis warm with your choice of fasting-friendly chutneys, raita, or yogurt.
Equipment Used for This Recipe
- Cookie Cutter
Notes & Tips
- Be mindful of the thickness of the papdis when rolling them out; if they are too thick, they might not cook evenly and remain raw on the inside.
- Keep the heat at a medium level while frying to ensure the papdis cook evenly without burning.
- For a less oily alternative, you can shallow-fry the papdis in a non-stick pan, turning them occasionally until they are crisp and golden brown.
Nutrition Information (Note: Approximate)
FAQs – Vrat ki Papdi Recipe
Can I make Vrat ki Papdi with only one type of flour?
Absolutely! You can use either buckwheat flour or water chestnut flour alone to make the Vrat ki Papdi. Just keep in mind that the taste and texture might vary slightly. Personally, I love the combination of both flours, as it gives a unique flavor and texture to the papdis.
What can I serve with Vrat ki Papdi?
Vrat ki Papdi can be enjoyed with a variety of fasting-friendly dips and accompaniments. Some of my favorites include tangy tamarind chutney, spicy green chutney, or cooling yogurt or raita. Feel free to get creative and pair them with your favorite chutneys or dips.
How can I store leftover Vrat ki Papdi?
To store leftover Vrat ki Papdi, allow them to cool completely and then transfer them to an airtight container. They can be stored at room temperature for up to a week. The papdis will retain their crispiness and taste, making them a perfect snack to munch on during fasting days.
Can I bake Vrat ki Papdi instead of frying?
Yes, you can bake Vrat ki Papdi for a healthier alternative. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Arrange the papdis on the sheet and brush them with a little oil. Bake for 10-12 minutes or until they turn golden brown and crisp. Baking might give a slightly different texture, but they will still be delicious and guilt-free.
Is Vrat ki Papdi gluten-free?
Yes, Vrat ki Papdi is gluten-free, as it is made from buckwheat flour and water chestnut flour, both of which do not contain gluten. This makes it a great snack option for those following a gluten-free diet or observing fasts.
How can I make the Vrat ki Papdi dough less sticky?
If the Vrat ki Papdi dough feels too sticky, you can add a little more buckwheat or water chestnut flour to achieve the desired consistency. Make sure to add the flour gradually and mix well to avoid making the dough too dry or crumbly.
Can I add other spices to Vrat ki Papdi?
Yes, you can add other spices to the Vrat ki Papdi dough, but ensure that they are permissible during fasting. Some popular options include cumin seeds, black pepper, and green chilies. You can also add finely chopped coriander leaves for an additional burst of flavor.
Can Vrat ki Papdi be made ahead of time?
Vrat ki Papdi can be prepared ahead of time and stored for later use. You can either store the dough in the refrigerator for up to 2 days, or fry the papdis and store them in an airtight container at room temperature for up to a week.
What is the best way to reheat Vrat ki Papdi?
To reheat Vrat ki Papdi, preheat your oven to 150°C (300°F) and place the papdis on a baking sheet. Warm them for 5-7 minutes or until they are heated through and crispy. Be careful not to overheat them, as they might become too hard or lose their crunchiness.
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