Falhari papdi chaat recipe is one of the most loved Indian snacks. We load the crackers with yogurt, boiled potatoes or sprouts and add some dips to it. This Indian street food is our version of nachos. However, eating too much papdi or cracker is not very healthy. Generally, papdi or it is a thin plain flour biscuit which is deep fried. However, swapping this flour with a gluten free flour to get gluten free papdi makes a big difference. This unique recipe is made out of kuttu or buckwheat flour.
Although it is still fried, it is more nutritious. Also, it is gluten-free. Usually, we eat a gluten-free meal or fal ahaar once a day during fasting. Hence,the name vrat wali falhari dahi papdi chaat.If you want to try out some other millet recipes, these include buckwheat cutlets , buckwheat muffins , falhari pizza, Juar(sorghum) flatbread , Sama pudding and lauki thepla..
Jump to:
- Usual diet during fasting
- Equipment
- Ingredients
- Instructions
- Substitutions
- Variation
- Storage
- Related falhari recipes
- Falhari dahi papdi chaat
- FAQ
Fasting and Hinduism
Indians do a lot of intermittent fasting. Some fast once a week while others on special days. Usually, we fast on ekadashi(11 th day of the month) or Poornima (Full moon night).There are many who do it once in 6 months. One such fast is that of Navratri. It is a 9 day fasting. We celebrate it twice an year.(Mar-Apr) in spring and (Sep-Oct) in Autumn. Some people also fast on an yearly basis like each Monday in rainy season or Saavan.
Usual diet during fasting
Most people eat one meal a day. Usually we eat at sunset.
Generally, we eat only gluten-free flours, root vegetables, dairy and fruits.
We can consume only certain spices. Ginger, dried mango powder, green chili and black pepper are allowed.
We use rock salt instead of sea salt.
Equipment
- Rolling pin and board/ baking sheet
- Cookie cutter
- Frying pan
- Food processor
- Fork
- Steamer / pressure cooker
- Masher
Ingredients
For papdi:
- buckwheat flour
- tapioca starch or powdered sabudana
- sendha namak/rock salt
- Water for kneading
- Oil for frying
- Red chili powder ( generally not used in fast / vrat )
For serving:
- boiled potato (you can also make sweet potato chaat by using boiled sweet potato )
- plain yogurt
- date chutney ( you can use tamarind date chutney if not using during vrat / fasting )
- mint chutney (or coriander green chutney if not using vrat / fasting )
- Handful pomegranate seeds
- cumin powder (roasted cumin, powdered)
- Chaat masala (you can use ½ teaspoon chaat masala if not using vrat)
Instructions
For papdi
- In a bowl, add buckwheat flour, tapioca starch, salt and some water.
- Knead it into a smooth dough.
- Roll it into thin crackers or papdi using a baking sheet.
- Cut into desired shapes and prick with a fork. Pricking ensures it doesn't puff up like a poori.
- Fry it until crisp on low heat(important).
For serving
- Break the crackers into multiple pieces and add it to a plate.
- Add toppings of potatoes, yogurt, mint chutney.
- Garnish with pomegranate seeds.
- You may optionally add fried shredded potatoes on it.
- Serve it fresh.
Substitutions
If you are not fasting,
- you can make the crackers from plain flour or maida.
- You can use boiled sweet potato instead of boiled potato
- You can tamarind chutney instead of date chutney
- You can use green coriander chutney instead of mint chutney
- You can use chaat masala as well.
Variation
Some people also like to add pinch of baking soda while making crackers so that it is not very hard to eat.
Storage
Store the crackers in an airtight container once it cools. It stays for a week.
Store the chutneys and boiled potato separately. They last for 3-5 days.
Related falhari recipes
Falhari dahi papdi chaat
Ingredients
For papdi:
- 1 cup buckwheat flour
- ¼ cup tapioca starch or powdered sabudana
- 1 tablespoon sendha namak/rock salt
- Water for kneading
- Oil for frying
For serving:
- 1 large boiled potato
- ½ cup plain yogurt
- 2 tablespoon date chutney
- 2 tablespoon mint chutney
- Handful pomegranate seeds
Instructions
For papdi
- In a bowl,add buckwheat flour,tapioca starch,salt and some water.
- Knead it into a smooth dough.
- Roll it into thin poppadums or papdi using a baking sheet.
- Cut into desired shapes and prick with a fork.Pricking ensures it doesnt puff up like a poori.
- Fry it until crisp on low heat(important).
For serving
- Break the papdi into multiple pieces and add it to a plate.
- Add toppings of potatoes, yogurt, mint and dates chutney.
- Garnish with pomegranate seeds.
- You may optionally add fried shredded potatoes on it.
- Serve it fresh.
FAQ
Milk and milk products, fruits, root vegetables and certain spices.
It depends on the ingredients that are used. Generally the papdis or the crackers that used in the chaat are the ones that contain gluten . If they can be swapped with a gluten free papdi then the chaat can be gluten free.
Yes, most of the chaat masala blends contains only spices with salt, hence its gluten free. However its always advisable to check ingredients on the pack.
Please share your inputs..