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Papdi Gathiya
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3.67 from 3 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


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


For Making Papdi

  • Take a pan and dry roast salt and papad khar (separately) on medium heat for around half minute.
  • 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 


* 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.