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-
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook , Instagram and You Tube for more delicious recipes and updates
Papdi Gathiya
Papdi Gathiya- Gram flour crisps with spicy green chutney and stir fried sweet and sour carrots and peppers
Servings: 6
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.
super n yummmy…….great recipe…..
Colorful and tasty. Thx for linking.
Vardhini
Event: Kid's Delight
Looks delicious!
http://www.followfoodiee.com/
Looks delicious. Love the ghathiyas.
Super tempting,delicious and incredible..Wish to have some rite now.
Interesting snack, sounds yummy n inviting…
Spicy Treats
Awesome recipes….love to try these….
That's my favorite gujarati snack. Especially the sambaro. Looks so inviting.
– Meg's Delicious Adventures
Beautifully presented & yummy recipe!!
Ongoing Events at(Erivum Puliyum)-
1. The Kerala Kitchen(June'12)
2.EP Series-Basil OR Cardamom
this is just awesome. I am feeling hungry now, and I would love ti eat this papadi with raw papaya salad
Wav delicious crispy Farsan and mouth watering chutney and Sambharo……i love that traditional Fafda pan.
So colourful and delicious..
am amazed by the spread here…such a delightful breakfast option
Wish I could have that spread for breakfast…just love it..Thanks for sharing the recipes
lovely combination.. the snaps very tempting
Interesting combos
delightfully colorful platter.. who got to polish it off..
never heard of this. looks so inviting dear
This looks awesome and tempting too.
Super combo and lovely breakfast…
I have never heard of this but must say a great paring and a must try ..very innovative breakfast idea!
wow… super combos.. never heard about it.. worth to give a try..
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..
an absolutely yummilicious breakfast!….i simply love the carrots!!!!!!!!