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-
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Papdi Gathiya- Gram flour crisps with spicy green chutney and stir fried sweet and sour carrots and peppers
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
- 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
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.
- 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
* 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.