Go Back
–+ servings

Rice papdi recipe | chawal ki papdi | chawal ki mathri

Author Nehas Cook Book
3 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
 

  • 500 grm or 4.5 tight packed rice flour
  • 100 grm or 8 tbsp butter
  • 2 tbsp cumin seeds
  • 3 tbsp white sesame seeds
  • ¼ cup-soaked moong dal
  • 2 tbsp or 5-6 green chilli paste
  • 1 tbsp ginger paste
  • 2 tbsp chopped curry leaves
  • Salt to taste
  • 2 cup hot water or as required
  • Oil for frying

Instructions

  • In a mixing bowl, combine rice flour and butter. Mix thoroughly, and then use your hands to rub the butter into the rice flour until the texture becomes crumbly and binds together.
  • Next, add cumin seeds, white sesame seeds, soaked moong dal, green chili paste, ginger paste, chopped curry leaves, and salt. Mix everything together.
  • Gradually add 2 cups of slightly hot water and knead the mixture into a smooth, semi-soft dough for making papdi.
  • Take a plastic sheet or a zip-top bag and grease it with oil.
  • Place small, ball-sized portions of the dough onto the greased surface. Flatten them using a bowl or cup. Repeat this process for all the papdi.
  • Carefully place the papdi into hot oil, ensuring the flame is set to medium heat. Do not fry the papdi on low heat.
  • Fry the papdi on both sides over medium heat until they turn golden and crisp.
  • Remove the fried papdi and place them on a wire rack to allow excess oil to drain off.
  • Finally, store the rice papdi in an airtight container and enjoy them for up to 1-2 months.

Notes

  • Use fresh and fine rice flour for the papdi dough.
  • Ensure the butter is at room temperature.
  • To make khasta papdi, use butter or hot ghee; do not use oil as a substitute.
  • Use hot water while kneading the papdi dough; do not use cold water.
  • Fry the papdi on medium flame; avoid frying on low flame, as it may become hard.