Rice Papdi Recipe: An easy and simple crispy deep fried snack recipe made with rice flour and a spice blend for a mouthwatering taste Rice-based are more crisp, brittle, and thin in size than maida or traditional papdi recipes, but can be consumed for the same purpose. These crispy snacks are typically eaten in the evening with a cup of tea or coffee, but they can also be used to make chaat recipes.
Crispy and deep-fried snacks are a staple of Indian cuisine and are prepared for a variety of occasions. These are typically made with wheat, besan, and maida flour, but other flour types can be used. The rice papdi recipe, also known as chawal ki papdi because of its crisp texture, is one such easy and simple rice flour-based snack recipe.
As most of my readers request oil-free snacks for all ages, I generally avoid deep-fried snacks. However, some dishes, recipes, or snacks cannot be made without the use of oil. Rice papdi falls into this category. It is one such important multipurpose snack that is used as the main ingredient in a variety of recipes. I make this recipe as a munching snack, but there are hundreds of chaat recipes that can be derived from this crispy snack. For example, the traditional papdi chaat recipe, as well as the masala puri recipe, can be made with this recipe. To make more crispy and crunchy chaat recipes, use rice flour papdi instead of puri or papdi.
Additionally, some additional and important tips, suggestions, and variations to the rice papdi recipe First and foremost, fine powdered rice flour is preferable to coarse rice flour for this recipe. The papdi must be thin and crispy, which fine rice flour can help you achieve. Second, when deep frying, use a low to medium flame and deep fry in small batches. Frying on a low heat helps to achieve a crispy and crunchy texture. Finally, you can make these crispy snacks ahead of time and store them in an airtight container for a longer shelf life. I usually keep these in a steel box with a tight lid and keep them in a dry place. It is not necessary to keep it in the refrigerator.
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Rice Papdi Recipe Card:
rice Papdi Recipe
- 2 cups rice flour
- 1 tbsp cumin
- 2 tbsp sesame
- 1/2 tsp pepper (crushed)
- 1/2 tsp salt
- 3 tbsp ghee / clarified butter (hot)
- 2 tbsp moong dal (soaked 30 minutes)
- 2 tbsp urad dal (soaked 1 hour)
- 1 tbsp curry leaves (chopped)
- 2 tbsp coriander (finely chopped)
- 1 tsp ginger paste
- 2 chilli (finely chopped)
- water (for kneading)
- oil (for frying)
- To begin, combine 2 cup rice flour, 1 tbsp cumin, 2 tbsp sesame, 1/2 tsp pepper, and 1/2 tsp salt in a large mixing bowl.
- Mix thoroughly to ensure that everything is well combined.
- Now, add 3 tbsp hot ghee and mix thoroughly.
- Crumble and mix until the flour is moist.
- Add 2 tbsp moong dal and 2 tbsp urad dal to the mix.
- Also add 1 tablespoon curry leaves, 2 tablespoons coriander, 1 tablespoon ginger paste, and 2 chilies
- Mix everything together thoroughly.
- Now add warm water and begin kneading.
- knead to a smooth dough, adding water as needed.
- Moreover, grease a zip lock bag with oil.
- Using a cup, press and flatten a small ball of dough.
- Flatten to the thinnest possible layer.
- Place the papdi in the hot oil while keeping the flame on medium.
- Fry both sides of the papdi on medium heat until golden and crisp.
- To remove excess oil, drain the papdi onto kitchen paper.
- Finally, store rice papdi in an airtight container for up to 3 weeks.
- First and foremost, avoid making a soft dough because it absorbs oil while frying.
- Also, flatten as thinly as possible; otherwise, the papdi will be soggy.
- In addition, use fresh oil because the snack can be stored and consumed for a few weeks.
- Finally, rice papdi recipe pairs well with tea or coffee.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
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