Vrat ki Papdi is a scrumptious, deep-fried snack made from fasting-friendly ingredients like buckwheat flour (kuttu ka atta), water chestnut flour (singhare ka atta), and boiled potatoes. These papdis are seasoned with rock salt (sendha namak) and other permissible spices, giving them a distinct taste and crunch that is both satisfying and appetizing. They are perfect for satisfying those untimely hunger pangs during fasting days and can be enjoyed with a variety of chutneys or yogurt.
Prepare the dough: In a large mixing bowl, combine buckwheat flour, water chestnut flour, mashed potatoes, rock salt, black pepper powder, cumin seeds (if using), and chopped coriander leaves. Gradually add water and mix well to form a soft, non-sticky dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough: After the resting period, knead the dough briefly and divide it into equal-sized balls, roughly the size of a small lemon.
Cooking Steps
Roll out the papdis: Take one dough ball and, using a rolling pin, roll it out into a thin, flat disc on a lightly floured surface. Use a round cookie cutter or a small glass to cut out round papdis. Repeat this process with the remaining dough balls.
Heat the oil: In a deep frying pan , heat oil over medium heat. To check if the oil is ready for frying, drop a small piece of dough into the oil. If it sizzles and rises to the surface quickly, the oil is ready.
Fry the papdis: Carefully slide the rolled-out papdis into the hot oil and fry them in small batches. Fry until they are golden brown and crispy on both sides. Be sure to flip them occasionally to ensure even cooking.
Drain the excess oil: Once the papdis are done, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to absorb the excess oil.
Serve and enjoy: Serve the Vrat ki Papdis warm with your choice of fasting-friendly chutneys, raita, or yogurt.