Besan papdi are gluten free vegan savory chickpea crackers with a touch of Indian spices. These are so flaky, crispy, delicious and just perfect with masala chai. These crackers are easy to make, ready in 30 minutes and requires just 10 ingredients
After all the holiday indulging and feasting, many of us are trying to limit our sugary or fried treats right? But eat we must and fortunately there are many healthier yet easy to make tasty snacks like these chickpea crackers.
Made with just few ingredients like chickpea flour, red chili powder, these crackers are so crispy, flaky and perfect with tea. This is one of the popular Gujarati recipes for snack.
With this basic recipe, you can flavor these crackers in many ways according to your taste. Here is my easy recipe to make besan papdi – gluten free chickpea crackers with step by step photos.
About This Recipe
Besan Papdi is a crispy, flaky cracker like snack made with gram flour or besan or chickpea flour. Papdi is popular Indian cracker made with plain flour and this one with chickpea flour in a tasty variation from Gujarat.
The fried version of this papdi is very popular as papdi gathiya, served as breakfast with sambharo, chutney and of course tea 🙂
These are extremely popular snack with tea and also made during festivals like Diwali, holi. Besan papdis are excellent choice for edible gifting and also for sudden guests, as they keep well for quite sometime.
It is easy to make besan papdi and you probably have all the ingredients you need in your kitchen right now 🙂
The recipe cannot be easier, just mix the flour with seasoning, make a dough, roll, cutout and bake 🙂 Traditionally papdis are deep fried but I usually take the easy route and bake them.
I have nothing against deep frying and I in fact do that occasionally but when it comes to everyday snacks, it is easier to bake a large batch as it is relatively hands free. I am all about easy cooking 🙂
So whether you are looking for a non fried papdi recipe or some delicious gluten free vegan snack with tea, do try these chickpea crackers. These are
vegan and gluten free
baked, low oil
delicious and addictive
crispy and flaky
best snack with tea
Chickpea flour– We are using this gluten free flour also known as gram flour or besan in this recipe. Go for fresh fine flour for best tasting crackers.
Spices– The spice powders used in these besan papdi are real simple and basic ones. You will just need red chili powder, turmeric powder, some carom seeds and salt to taste. That’s it. You can also add a pinch of hing or asafoetida but it mostly contains gluten.
Sesame seeds– Til seeds or white sesame seeds add a wonderful crunch, nutty flavor and taste to the se papdis. You can leave it out or add any 0f your favorite seeds.
Other ingredients– baking soda, some oil, sugar and water to bring the dough together.
How To Make Besan Papdi
To begin with preheat oven at 400 F or 200 C.
Add 1 cup chick pea flour or besan in a large mixing bowl.
To the bowl add 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/4 teaspoon baking soda, 2 tablespoons oil, 1/2 teaspoon carom seeds or ajwain, 1/2 teaspoon cumin seeds, 1 tablespoon sesame seeds.
Mix very well with a spoon to coat the oil well with the flour.
Add water little by little and form a stiff dough. Do not knead the dough, just bring it together like a pie crust dough.
Divide the dough into 2 big balls and placed them on a large piece of parchment.
Cover the dough with another piece of parchment and roll into a circle of 1/6 “thickness using a rolling pin.
Using a pinwheel cut into squares or diamonds. Poke well with a fork.
Transfer the parchment to a large baking sheet. Bake in the preheated oven for 10-12 minutes or until the edges turn slightly crispy and the crackers are dry.
Cool thoroughly in a wire rack, store in airtight containers. Serve besan papdi with ginger tea.
Deep frying besan papdi– If you wish to deep fry these crackers instead of baking just heat oil in a deep pan. The oil should be hot but not smoking.
Slide the cut out papsis in batches in hot oil and deep fry until crispy and golden brown. Remove using a slotted spoon and drain excess oil using a kitchen towel. These are also known as papdi gathiya.
Flavor Variations– You can add crushed kasuri methi, some garam masala powder, chaat masala powder, crushed black pepper.
On the other hand you can make besan papdi only with salt and a pinch of sugar. It also tastes very good.
Dough: Do not knead the dough hard. You just need to bring the dough together with light hands for flaky papdi. Add water little by little and knead a stiff dough. Do not forget to poke the rolled crackers using a fork to avoid puffing up.
Spices– You can vary the spices and seasonings as per taste. Feel free to add your preferred spice powders and seeds to make it more interesting.
Make ahead and Storage- Besan papdi dough can be stored in refrigerator for 3-4 days and frozen for 2 months.
The baked papdis keep well for a week at room temperature and 15 days in refrigerator. Store in air tight containers On this note you can also double or halve the recipe.
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Besan Papdi- Gluten Free Chickpea Crackers
1 CUP = 250 ml
- 1 cup chickpea flour besan
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon carom seeds ajwain
- 1/2 teaspoon cumin seeds
- 1 tablespoon white sesame seeds
- 2 tablespoons oil
- 1/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/3 cup water or less
- To begin with preheat oven at 400 F or 200 C. Add 1 cup chick pea flour or besan in a large mixing bowl.
- To the bowl add 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/4 teaspoon baking soda, 2 tablespoons oil, 1/2 teaspoon carom seeds or ajwain, 1/2 teaspoon cumin seeds, 1 tablespoon sesame seeds.
- Mix very well with a spoon to coat the oil well with the flour.
- Add water little by little and form a stiff dough. Do not knead the dough, just bring it together like a pie crust dough.
- Divide the dough into 2 big balls and placed them on a large piece of parchment.
- Cover the dough with another piece of parchment and roll into a circle of 1/6 "thickness using a rolling pin.
- Using a pinwheel cut into squares or diamonds. Transfer the parchment to a large baking sheet.
- Bake in the preheated oven for 10-12 minutes or until the edges turn slightly crispy and the crackers are dry.
- Cool thoroughly in a wire rack, store in airtight containers. Serve besan papdi with tea.