Maida Papdi are crisp Indian Crackers spiced with toasted cumin seeds. bake or fry and serve with chutneys or choice. Vegan Indian Holi Recipe, Palm oil free
Happy holi everyone! It is that time of the year again to play around with colors!
The festival also involves food like most festivals. Sweets and more sweets and snacks. Indian Snacks are known for being fried. Most Everything is fried. Fried chickpea noodles(sev), samosa, kachoris, Mathri Crackers, Papdi crackers, Shakkar para, Chakhli wheels, farsan. I think it is because fried food has longer shelf life without needing refrigeration and frying doesn’t need special equipment like baking. You just need a deep pan and oil and you can fry anything anywhere.
I have stepped away from frying over the years for several reasons. All the standing near the heat to fry small batches of things, all that hot oil splashing activity, all the oil in the food. :). so I bake, and most of the time things taste almost the same!
These Maida Papdi would be made in bulk for snacking around the festival season. Mom would make them at home, try to get us kids to do some rolling of the dough, give up and do it herself. Seasoned with just cumin or carom seeds and black pepper, these crackers were an addictive snack. You can bake them as I do or fry them.
This Padpi also makes excellent chaat. Load it up with mashed potato, chutneys and chaat masala and done!
Try some Holi Sweets and Snacks
- KESAR PEDA – SAFFRON INFUSED MITHAI SWEET
- FUDGY COCONUT LADOO
- RAJGIRA BURFI – AMARANTH COCONUT FUDGE
- VEGAN & GLUTENFREE GULAB JAMUNS.
- VERMICELLI PUDDING – SEVIYAN KHEER
- BAKED NAMAK PAARE-Gluten-freePotato Rice Crackers.
- My Holi Round up from last year with Thandai and Samosas.
Knead the dough and let it sit for half an hour. Divide it into small balls and roll them out. Then fold halfway to make a semi circle and and fold once again. roll it out to make a thinner cracker. Bake or fry.
Crunchy goodness! Serve as is or with chutneys or sauces. or Make Papri Chaat.
- 1/3 to 1/2 tsp cumin seeds
- 2 cups unbleached white flour
- 1/4 tsp carom seeds ajwain
- 1/4 tsp freshly ground black pepper
- 1/2 to 3/4 tsp salt
- 1/4 tsp baking soda
- 3 tablespoons of neutral oil or melted vegan butter
- 1/2 to 3/4 cup water
- Toast the cumin seeds in a dry skillet over medium heat for 2 minutes or until they change color and get fragrant. this is especially helpful to release the cumin flavor for baked crackers. Add to a large bowl. Add flour, carom seeds, salt, pepper and baking soda and whisk well. Add oil and mix with hands or a spoon to make breadcrumbs. 2 minutes.
- Add water a few tablespoons at a time and knead into a smooth dough. Not too stiff and not too sticky soft. Cover and let sit for half an hour.
- Knead the dough again for half a minute then divide into golf-ball size balls. Roll out each ball into a 4 inch circle. Fold to a half circle. then fold again to make an uneven triangle(see picture). Roll it out a bit to flatten a bit. Place on parchment lined sheet. Repeat for all the balls.
- Alternatively, roll out a larger ball of dough into a thin 8 inch circle. spray oil on the circle. Fold into half and roll it out until 2 mm thick. Using a pizza cutter or cookie cutter, cut into desired shape. Use an inch or 1.5 inch cookie cutter to make circle papri for papri chaat. Sprinkle some fine sea salt if desired and press in.
Bake in pre-heated 350 degree F / 180ºc for 12 minutes. Move the crackers around, inside out and bake for another 4 minutes. Flip the crackers and move and bake for another 2 minutes or so. The triangle crackers will need a few minutes more to crisp up, while smaller crackers will be done sooner. Bake only until the crackers are just lightly golden on the edges. Cool completely and store in an airtight container for up to 2 weeks.
Make papdi chaat: Spread circle papdi crackers on a serving plate. Load each papdi with cooked chickpeas and boiled mashed potatoes. Drizzle tamarind date chutney and green mint chutney. Dress with a liberal sprinkle of salt, chaat masala or kala namak, cayenne and chopped cilantro. Serve
Nutritional values based on one batch
I remember loving Holi as a kid. Getting together with all the kids of the community and applying dry and wet color on everyone. Then after a few years, things changed. All the girls were advised to play holi with just the girls and relatives and always be out with a group of people or take our brothers along and sometimes not allowed to go too far from home. We grew up and had to learn the gender differences.
This documentary below on the 2012 Nirbhaya Rape is creating multitudes of debates across the country. People asking for bans, people supporting it, people questioning the message. However the documentary was made, this documentary should be watched. It is not about shock or blame or just some awful men, it begs us to question what and how this happened to our culture. What can We do to change it.