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You are here: Home / Starter/snacks / Papdi Gathiya with Farsan Chutney and Gajar Sambharo

Papdi Gathiya with Farsan Chutney and Gajar Sambharo

2012-06-18 by Anjana Chaturvedi 25 Comments

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Papdi Gathiya farsan chutney-Gram flour crisps with spicy green chutney

Papdi Gathiya with farsan chutney-Gram flour crisps with spicy green chutney and stir fried sweet and sour carrots and peppers is a popular Breakfast from the North Western Indian State of Gujarat.
Pathiya, Paapdi, Faafda, and Dhokla are the most popular Gujarati breakfast items (or farsan as they are called in Gujarati).Gujarati people use gramflour in most of there snacks. All the savory farsans, dhoklas are usually made with gram flour/ besan. The farsans are either deep fried or steamed.
Deep fried ones have a long shelf life and can be stored easily for a month. You can make them once and enjoy the whole month. They are great to carry along for travel etc.
They are served with a tangy green chutney and a sweet and sour stir fry of green chillies, carrots, papayas,or cabbage, which is called Sambharo.
The farsan shops often gives a delicious creamy ‘farsan chutney’, which is slightly different from the regular green chutney that we usually make at home. Sambharo and farsan chutney go well with almost all Gujrati snacks.
I am sharing the recipe of Papdi Gathiya, Carrot Sambharo and Farsan chutney, today and hope you all will enjoy this :).
Do try these delicious Gujarati Recipes-
  • Khasta Moong Daal Kachori
  • Gujarati Choraphali
  • Ratlami Sev
  • Hara Bhara Kabab
  • Aloo Bhujiya sev
  • Achari Paneer Tikka
  • Punjabi Masala Mathri
  • Potato Cup Chat
how to make gujarati farsan papdi ganthiya
papdi gathiya
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Papdi Gathiya
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3.5 from 2 votes

Papdi Gathiya

Papdi Gathiya- Gram flour crisps with spicy green chutney and stir fried sweet and sour carrots and peppers
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, snacks/starters, Travel Food
Cuisine: Gujarati Cuisine
Keyword: gathiya, papdi
Servings: 6
Author: Anjana Chaturvedi

Ingredients

For Papdi Ganthiya

  • 1 cup Gram Flour/ Besan
  • 1/4 cup Water
  • 1/2 tsp Salt
  • 1/8 Papad Khar *
  • 1/8 cup Cooking oil
  • 1 tsp Asafoetida/ Hing
  • Pinch Turmeric/ Haldi
  • 1/2 tsp Pepper powder/ Kali Mirch

Carrot and Chili Sambharo

  • 1 carrot
  • 8 Green Chilies
  • 2 tsp Cooking Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida/ hing
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric/ Haldi
  • 1 tsp Sugar
  • 1 tsp Lemon Juice
  • 1.5 tsp Gram Flour/ Besan

Farsan Chutney

  • 1/2 cup Fresh Coriander/ Hara Dhaniya
  • 5 Green Chilies
  • 4 Spinach leaves
  • 10 Mint Leaves
  • pinch Turmeric
  • 1/2 tsp Lemon juice
  • 4 dhokla
  • 1 tbsp Sugar
  • 1/2 tsp Salt

Instructions

For Making Papdi

  • Take a pan and dry roast salt and papad khar (separately) on medium heat for around half minute.
    T
  • Take a bowl, add water, oil, and papad khar and blend with a hand blender till it becomes a thick white emulsion.
  • Then add salt, asafoetida, turmeric and gram flour mix and make a soft dough
  • Grease a sev maker/muruku maker/kitchen press or the traditional jhara and fill this sticky dough in it.
  • Heat oil in a wok (Kadai), and use the papdi maker to eject slices of the dough in the hot oil.
  • Deep fry on medium heat till they turn pink in colour.
    Drain on a tissue and sprinkle asafoetida and pepper powder

For making carrot chili sambharo

  • Peel and chop carrots into thin long slices and make small slits in the chillies.
  • Heat oil in a pan and add mustard and asafoetida.
    When the seeds start crackling add curry leaves and whole green chillies.
  • Stir fry for a few seconds and then add turmeric and carrots.
    Stir and add salt and then sprinkle gram flour. Cover and cook for 2 minutes.
  • Mix gently and cover and cook again for 2 more minutes.
    Open and add sugar and lemon juice.
  • Mix and serve.

Farsan chutney

  • Wash all the greens and chilies.
  • Take coriander, spinach, green chillies, mint leaves, sugar,salt and 2 tblsp of water and grind to make a paste.
  • Now add dhokla or any fried gram flour snack like Sev, Papdi or Ganthia (approx 100 gms).
  • Grind again, and add water only if required.
  • Take out in a bowl and serve with any snack like Kachori, Papdi, Ganthia, Dhokla etc.
  • Serving Suggestions – Serve all together for a delicious and filling breakfast 

Notes

* Papad khar is an additive catalyst that is specially used in making papads and khichus. It is sold as white cubes or lumps and is easily available in India Provision Stores across the world. Papad khar is a mixture of Sodium Bicarbonate and Common Salt.

 

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Filed Under: Breakfast items, Gujarati Recipes, Starter/snacks, Street Food, Tiffin Variety, Travel food Tagged With: Appetizers, Breakfast, fafda, farsan, gathiya, Gujarati, Gujrati Cuisine, Jain food, papdi, snack, snacks, vegetarian

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Comments

  1. Kusum says

    2020-09-02 at

    5 stars
    Excellent ! Thanks for sharing the recipe. I live outside India – Bharat and I do not have Papdi maker. Would it be possible for you to make Papdi Ganthia without papdi maker and share your idea?
    Kusum

    Reply
    • anjanaskc says

      2020-09-07 at

      I have not tried it without papdi maker but these papdi makers are easily available on amazon

      Reply
  2. faseela says

    2012-06-21 at

    super n yummmy…….great recipe…..

    Reply
  3. Vardhini says

    2012-06-20 at

    Colorful and tasty. Thx for linking.

    Vardhini
    Event: Kid's Delight

    Reply
  4. Sara's Corner says

    2012-06-19 at

    Looks delicious. Love the ghathiyas.

    Reply
  5. Priya says

    2012-06-18 at

    Super tempting,delicious and incredible..Wish to have some rite now.

    Reply
  6. Sangeetha says

    2012-06-18 at

    Interesting snack, sounds yummy n inviting…
    Spicy Treats

    Reply
  7. Lubna Karim says

    2012-06-18 at

    Awesome recipes….love to try these….

    Reply
  8. Meg's Delicious Adventures says

    2012-06-18 at

    That's my favorite gujarati snack. Especially the sambaro. Looks so inviting.

    – Meg's Delicious Adventures

    Reply
  9. Julie says

    2012-06-18 at

    Beautifully presented & yummy recipe!!

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

    Reply
  10. Spice up the Curry says

    2012-06-18 at

    this is just awesome. I am feeling hungry now, and I would love ti eat this papadi with raw papaya salad

    Reply
  11. Rani acharyulu says

    2012-06-18 at

    Wav delicious crispy Farsan and mouth watering chutney and Sambharo……i love that traditional Fafda pan.

    Reply
  12. Tina says

    2012-06-18 at

    So colourful and delicious..

    Reply
  13. Hamaree Rasoi says

    2012-06-18 at

    am amazed by the spread here…such a delightful breakfast option

    Reply
  14. Kaveri Venkatesh says

    2012-06-18 at

    Wish I could have that spread for breakfast…just love it..Thanks for sharing the recipes

    Reply
  15. Reshmi says

    2012-06-18 at

    lovely combination.. the snaps very tempting

    Reply
  16. Akila says

    2012-06-18 at

    Interesting combos

    Reply
  17. anusha praveen says

    2012-06-18 at

    delightfully colorful platter.. who got to polish it off..

    Reply
  18. Vimitha Anand says

    2012-06-18 at

    never heard of this. looks so inviting dear

    Reply
  19. Rashida shaikh says

    2012-06-18 at

    This looks awesome and tempting too.

    Reply
  20. Chandrani says

    2012-06-18 at

    Super combo and lovely breakfast…

    Reply
  21. Sutapa says

    2012-06-18 at

    I have never heard of this but must say a great paring and a must try ..very innovative breakfast idea!

    Reply
  22. PT says

    2012-06-18 at

    wow… super combos.. never heard about it.. worth to give a try..

    Reply
  23. meena says

    2012-06-18 at

    Yummy, I had that big jharan u know where u keep it on top of kadhai and spread the mixture to take out boondi sev or gathiya or paphda. uff now i m sounding like three idiots dialogue hehee

    but this looks yummy.. so many times we used to have this as breakfast along with garam jalebis..

    Reply
  24. simran says

    2012-06-18 at

    an absolutely yummilicious breakfast!….i simply love the carrots!!!!!!!!

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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