Besan Ke Papad Recipe You can taste Besan Spicy Papdi with morning and evening tea or whenever you want, and feed it to guests on upcoming festivals or any special occasions with some sweet salty with sweet, Only easily and in a short time.
Ingredients for Besan ki papadi
Gram flour – 1.5 cups (175 grams)
Urad Dal – 1/4 cup (50 grams)
Oil – 2 tbsp
Azvayan – 1/2 tsp
Black pepper – 1/4 teaspoon (crushed)
Red chili – 1/4 teaspoon (crushed)
Asafoetida – 1 pinch
Baking soda – less than 1/4 teaspoon
Salt – 1 tsp
Oil – to fry
Method for making it
Besan Ke Papad Recipe: To make gram flour papdi, first soak urad dal in water for 1 hour. After 1 hour, filter the urad dal and remove all the water, put the urad dal in a mixer jar and add very little (about 1 tablespoon) water and grind it to a fine paste.
Now take gram flour in a vessel and add urad dal paste, oil, celery, black pepper, red chili, asafoetida, salt, baking soda, mix everything in it and knead a little hard dough. To make this much dough, 2 tablespoons of water have been used. Now for the dough to set, cover, and keep it for 20 minutes.
After 20 minutes
the dough is set and ready, apply some oil on your hands and mash the dough. Now divide the dough into two parts. Make each portion into an inch thick cylindrical shape. Cut this cylindrical half-and-half-inch distance with a knife and make the balls. Likewise, prepare all the pieces.
Take one dough ball and make it round, place it on a circle, and roll it into a diameter of 2-3 inches. Now roll the rolled papdi into a 5-6 inch diameter thin papad with the help of dry gram flour. One by one, roll all the balls in the same way and keep them on a plate.
Put oil in the pan and heat it. To check that the oil has been heated, try adding a papdi to the hot oil and see, the papdi is roasting well ie the oil is hot. Roast it with a little pressure, as soon as the lower side gets roasted, turn it over. When it becomes light brown, take it out on a plate. It shrinks very quickly. Put another papdi in the pan and fry it. Fry all the papdis in this way. With this much flour, 28 to 30 papadis will be prepared.
After cooling the gram flour salty crispy papdi, keep it in an airtight container, take out the papdi and eat it for a month whenever you like. You can eat it with chutney and sauce as well.
While kneading the dough, keep in mind that the dough should not be wet or soft, knead very tight dough. If the dough becomes soft, gram flour crust will not become crispy.
Do not roll out gram flour papdi. Roll it from the side. If the papadis roll from the middle, then the papadis will be thin from the middle and the edges will be thick.
Fry papadis in good hot oil and take them out when they turn light brown. Frying the papadis in less hot oil will make them hard, not crispy.
You can use maida instead of urad dal to prepare papdi flour.