Brown Rice Flour - 1 cup
Urad Dal / Black Gram Flour - 1 cup
Cayenne Pepper - 1/2 tsp
Nigella Seeds - 1/2 tsp
Extra Brown Rice Flour for rolling the papdis
Peanut Oil for deep frying
Mix brown rice flour, urad dal flour, salt, cayenne and nigella seeds together.
Add water little by little and knead to make a soft dough. Cover with a damp cloth and keep aside for 15 minutes.
Apply a little oil to the palms and knead the dough again. Make marble sized balls out of the dough.
Heat peanut oil in a kadai on medium low flame for deep frying. Take 2 plastic sheets, apply a little oil and sprinkle a little brown flour. Take each ball and place it between the 2 sheets. Press with the back of a small tumbler to make a small round. Prick with a fork all around.
Remove the top plastic sheet and drop the round papdi in the hot oil. Repeat this for the other balls. Fry around 10 papdis per batch till golden brown on both sides and remove on a paper towel. Once cooled, store in an airtight container.
These crispy gluten free papdis taste like Bengali nimkis and can be had as it is as a snack or can be used as a base for papdi chat.