Healthy & Crunchy Gluten-Free Papdi ChaatVeg

1

In a mixing bowl, combine sorghum (jowar) flour, rice flour, and gram flour.

2

Add ginger & chili paste, kasuri methi (fenugreek leaves), oil, and salt to taste.

3

Gradually add water to knead into a dough, ensuring not to let it rest for more than 5 minutes.

1

Take a small portion of the dough and dust it with rice flour (do not use other flours for dusting).

2

Roll the dough into a thin circle (approximately 1 mm thick) and use a cookie cutter or the edge of a bowl to cut out uniform shapes.

3

Prick each papdi with a fork or knife to prevent puffing during frying.

1

Heat oil in a pan and fry the papdis on a medium flame until they turn golden brown.

2

Alternatively, for a healthier option, you can bake them in a preheated oven at 160 degrees for 12 to 13 minutes.

1

Break a few papdis onto a plate and top them with boiled, chopped potatoes, onions, and soaked/boiled moong.

2

Drizzle with churned curd, sweet chutney, and spicy green chutney.

3

Sprinkle with chaat masala, black salt, cumin seed powder, and red chili powder for flavor.

4

Garnish with fine sev and fresh coriander leaves before serving.