Baked Besan Papdi Recipe
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.
Serving : 25 People
Cooking time : 25 Minutes
Ingredients:
- 3 cup Gopal Bhog Besan 120 grams, gram flour
- 0.75 teaspoon ajwain carom seeds
- 0.75 teaspoon cumin seeds
- 0.75 teaspoon turmeric powder
- 0.38 teaspoon hing asafoetida, optional
- 0.38 teaspoon red chili powder
- 0.75 teaspoon salt or to taste
- 1.5 teaspoon baking powder
- 6 tablespoons oil 30 ml, I used avocado oil
- 6 tablespoons water 30 ml
Method :
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Pre-heat oven to 400 F degrees. Line a large baking sheet with parchment paper and set aside.
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To a large bowl add besan, ajwain, cumin seeds, turmeric powder, hing, red chili powder and salt. Also add the baking powder.
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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.
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Start adding water, little by little to bring the dough together. Mix until it all comes together and forms a dough.
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Place the dough between two sheets of parchment paper. Using a roller, roll the dough between the two sheets.
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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.
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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.
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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.
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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!
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