Serrano Chili Papdi No Lot Recipe – Authentic Gujarati Steamed Snacks

Last Updated on 5 months ago by Neha Deshmukh

Serrano Chili Papdi No Lot Recipe – Authentic Gujarati Steamed Snacks

Hello friends! Today, I’m so excited to share a recipe that’s close to my heart – Papdi No Lot. This isn’t just a snack; it’s a little piece of my childhood, filled with the vibrant flavors of Gujarat. I remember my dadi (grandmother) making these during festivals, and the whole house would smell amazing. It’s a bit of work, but trust me, the result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

Papdi No Lot are these delightfully fluffy, steamed rings, packed with a spicy kick. They’re a classic Gujarati snack, often enjoyed with a cup of chai or as part of a larger spread during celebrations. What I love most is the unique texture – soft and airy, yet satisfyingly chewy. Plus, you can adjust the spice level to your liking, making it perfect for everyone in the family.

Ingredients

Here’s what you’ll need to make these delicious Papdi No Lot:

• 1 cup rice flour (approximately 170g)
• 2 cups water (480ml)
• 2 Serrano chilies or 2 tsp Serrano chili paste
• 1 ½ tsp cumin seeds
• ½ tsp carom seeds (ajwain)
• 1 ¼ tsp salt
• ¼ tsp Kashmiri chili powder or paprika
• ¼ tsp baking soda
• 2 tbsp neutral oil of choice (for the dough)
• 2 tbsp neutral oil of choice (for topping)
• ¼ tsp Indian black salt (sanchar or kala namakh)
• ¼ tsp chili flakes or chili powder

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Rice Flour: This is the star! Use a good quality, finely ground rice flour. It gives the Papdi No Lot their signature light and airy texture.
• Serrano Chilies/Paste: Serrano chilies bring the heat! If you’re sensitive to spice, start with less or use the paste. You can also substitute with green chilies, but Serrano have a lovely fruity flavor.
• Kashmiri Chili Powder/Paprika: Don’t skip this! Kashmiri chili powder gives a beautiful red color and a mild, fruity chili flavor. If you can’t find it, paprika is a good substitute, but it won’t have the same depth of flavor.
• Carom Seeds (Ajwain): These tiny seeds are a staple in Indian cooking. They have a unique, slightly bitter, and pungent flavor that aids digestion. They add a wonderful aroma and warmth to the Papdi No Lot.
• Indian Black Salt (Kala Namakh): This is a game-changer! Kala Namakh has a sulfurous, umami flavor that elevates the snack. It’s what gives it that authentic, slightly tangy taste. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to making the magic happen!

1. First, let’s make the chili paste. Grind those Serrano chilies into a coarse paste using a mortar and pestle or a blender. If you’re using paste, you can skip this step!
2. In a pot, combine the water, chili paste, cumin seeds, and carom seeds. Add the salt too. Bring it all to a rolling boil.
3. Now, add the Kashmiri chili powder and baking soda to the boiling water. Give it a good stir to make sure everything is well combined.
4. Reduce the heat to low. Slowly add the rice flour, mixing constantly to avoid lumps. Keep mixing and mashing the mixture for about 1-2 minutes until it’s nice and smooth. It will look like a thick porridge.
5. Transfer the dough to a bowl, cover it, and let it rest for 30-60 minutes. This allows the rice flour to fully hydrate and the flavors to meld.
6. While the dough rests, prepare your steamer. Fill it with water and bring it to a boil. Grease the steamer insert well with oil – this is important so the Papdi No Lot don’t stick!
7. Grease your hands with a little oil. Take a small portion of the dough and shape it into a ball. Flatten it into a disc, and then carefully create a hole in the center to form a donut shape.
8. Arrange the donuts on the greased steamer tray, making sure there’s some space between each one. They’ll expand a bit during steaming.
9. Steam on medium heat for about 20 minutes. Don’t peek! Let them steam undisturbed. After 20 minutes, turn off the heat and let them cool in the steamer for another 20 minutes before handling. This prevents them from breaking.
10. Finally, let’s make the topping! Mix the black salt and chili flakes with the 2 tablespoons of oil. Drizzle this over the Papdi No Lot, or serve it on the side as a dip.

Expert Tips

• Don’t overmix the dough. Overmixing can make the Papdi No Lot tough.
• Make sure your steamer is hot before you start steaming.
• Cooling the Papdi No Lot in the steamer is crucial for preventing breakage.
• For a smoother texture, you can sift the rice flour before using it.

Variations

• Spice Level: Want it milder? Use less Serrano chili or substitute with a milder chili. For a real kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a tiny bit of ghost pepper powder – she’s fearless!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, as it uses rice flour.
• Festival Adaptations: During Diwali, my family loves to make a big batch of these to share with friends and neighbors. They’re a perfect addition to any farsan (savory snack) platter.

Serving Suggestions

Papdi No Lot are best enjoyed warm, straight from the steamer. They’re delicious on their own, or you can serve them with:

• A cup of chai
• Green chutney
• Tamarind chutney
• A side of yogurt

Storage Instructions

Leftover Papdi No Lot can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they’ll still be tasty the next day. You can also reheat them briefly in the steamer to restore some of their fluffiness.

FAQs

• What is Papdi No Lot traditionally served with? Traditionally, it’s enjoyed with a cup of hot chai or alongside other Gujarati snacks.
• Can I use a different type of chili pepper? Yes, you can! Jalapeños or green chilies are good substitutes, but the flavor will be slightly different.
• What does carom seeds (ajwain) add to the flavor? Carom seeds add a unique, slightly bitter, and pungent flavor that aids digestion and gives the Papdi No Lot a warm aroma.
• Can I make the dough ahead of time? Yes, you can! You can make the dough up to a day in advance and store it in the refrigerator. Bring it to room temperature before shaping and steaming.
• How can I adjust the texture of the Papdi No Lot? If the dough is too thick, add a little more water. If it’s too thin, add a little more rice flour.