Surati Papdi
Veg
Vegan
Thin, flat crispy fried puris — small rounds of fine flour dough rolled paper-thin and deep-fried until completely flat, pale golden, and utterly brittle; they shatter when pressed with a finger. The Surati papdi is eaten plain as a snack with tea, as the base for chaat preparations, crumbled into bhel, or used to scoop surati chhole. The defining quality is the thinness and the complete crispness; a properly made papdi has no soft interior — it is crisp from edge to centre. Surati papdi-making is a community industry; specialist makers in Surat's lanes supply papdi in bulk for homes and street food vendors throughout the city.
Cuisines
Gujarati
Rajasthani
Surati
Best for
Snacks
Lunch
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Flat Green Bean |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
2 tablespoons | Coconut , grated |
|
2 tablespoons | Cilantro , chopped, fresh |
Instructions
- 1 Wash the Surati papdi thoroughly and remove the strings from the sides.
- 2 Cut the papdi into 1-inch pieces.
- 3 Heat oil in a pan over medium heat.
- 4 Add mustard seeds and let them splutter.
- 5 Add cumin seeds and a pinch of asafoetida.
- 6 Add the cut papdi and stir well.
- 7 Add turmeric powder, red chili powder, coriander powder, and salt.
- 8 Mix well to coat the papdi with the spices.
- 9 Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally.
- 10 Once the papdi is cooked, add garam masala and sugar.
- 11 Mix well and cook for another 2-3 minutes.
- 12 Garnish with grated coconut and chopped coriander leaves before serving.
Tips
For added flavor, you can include a few curry leaves when adding the mustard seeds.