Baked crispy savory crackers made with gram flour (besan). This besan papdi is a great snack to make for Diwali. Enjoy with a cup of chai! Vegan.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Yield: 25 papdi
- Category: Snack
- Cuisine: Indian
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!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.