Papdi Recipe is a deep-fried crispy and flaky cracker or poori made with whole wheat flour and spices. This Papdi is generally used for most of the Indian chaat recipes, but it can also be served as an after-school snack or tea-time snack. (Step-by Step-Recipe)
About Papdi Recipe:
Papdi is a simple and easy-to-make recipe, made with a few very basic ingredients. There are many other different methods to make this recipe.
Like some people use maida as the main ingredient. But I used whole wheat flour. So it’s completely your choice, which flour you would want to choose.
Though Papdis are easily available nowadays in stores, the taste of homemade papdi is always better than the store-bought ones. Not only this, the homemade papdis are not as oily as store-bought papdi.
And of course, since I am using whole wheat flour, it is slightly healthier than the maida papdi.
I always prefer making a big batch of papdi and storing it in an air-tight container. This way I can simply plan for making any chaat items, whenever I am craving for street chaat.
Nowadays I prepare most of the chaat recipes at home very easily. Making chaat at home not only makes the chaat healthy and yummy but it also gives me the satisfaction of serving homemade chaat to my family. A homemade snack is always an ideal option for you and your family.
So, if you are someone who loves chaat just like me, then make these papdi. Store them in a jar and then make your favorite chaat snacks with them, at your convenience. Like you can use them to make sev poori, aloo chana chaat, dahi papdi chaat, bhalle papdi chaat etc.
You can also have papdi with a cup of hot tea or coffee.
Why You Should Make this Recipe?
Papdi is the best choice, if you are someone who is crazy about Indian chaat and snacks.
People think that making this recipe is very difficult and time-consuming. But let me be the one to break the truth on you. It is not at all difficult.
With just minimal effort, you can make your chaat healthy for you and your family. You can even involve your kids too. They can easily do a job like pricking and cutting them into a round shape with a cookie cutter etc..
So this recipe is,
- very simple and easy to make
- requires minimal ingredients
- you can store it in an airtight container for a month
- a great option for your evening snacks
- can be prepared in both ways, by deep frying or baking
- The best option for homemade snacks
Pro Tips:
- Make sure to prick the papdi with a fork, or else it puffs up.
- Always fry papdi on low flame else they won’t turn crunchy.
- Papdi tastes good when they are well fried and crispy.
Looking for More Dry Snacks Recipes?
Basic Ingredients Used to Make this Recipe:
Whole wheat flour: I have used whole wheat flour for this recipe but if you want you can use all-purpose flour/maida to make the papdis. But then the quantity of water will differ while kneading. All-purpose flour/maida will require less water, whereas whole wheat flour requires more water. Some people use half and half proportion of both the flour.
Semolina/suji: I have used little suji for this recipe, as it gives a nice taste and crunch to the recipe.
Carom Seeds: I have used a small amount of carom seeds, which can be replaced with cumin seeds if you want.
Ghee: I used ghee today as it brings an extra flavor, but you can use oil, instead of ghee.
Slat: Since we are making salty snacks, then you definitely want to add salt to it.
Water: Last but not the least, you would also be needing water to knead the dough. Be mindful while adding water as you need to knead a firm dough.
Papdi Recipe
Ingredients
- 2 cups Whole wheat flour
- 1/4 cup Semolina/suji
- 1 tsp Carom seeds/ajwain
- 2 tbsp oil/ghee
- 3/4 tsp Salt
- Water as needed
Instructions
- Add all ingredients except water to a bowl.
- Mix them without adding water.
- Rub the mixture with your fingertips.
- Now hold some flour in your fist, it should hold the shape. If not then you can add a little more oil or ghee.
- Now add water little by little to make a tight and firm dough. It should not be soft.
- Cover the dough with a moist kitchen cloth, or with lid and let it rest for about 10-30 minutes.
- Take a piece of dough, make a round ball and roll it like we roll rotis.
- Prick all over the rolled roti using a fork. Now, this step is important to prevent papdis puffing up.
- Take a round cookie cutter or any small Katori, sharp lid of bottle/jar or glass and mark round cuts in rolled dough.
- Deep fry the papri in medium hot oil.
- Fry on low flame till the papdi floats. this takes approx 1-2 minutes.
- Continue to fry on low to medium flame till they turn crispy and golden in colour.
- Take them out on a paper napkin and let them cool down completely.
- Store in an airtight container and use whenever required.
- You can serve as a tea-time snack also.
Notes
Nutrition
Frequently Asked Question About thi Recipe:
Is Papdi good for health?
Yes, papdi is good for health, especially when they are homemade an uses healthy ingredients.
Can we store Papdi for long?
Yes you can. You can store papdi for a month in an airtight container.
Why the papdis are getting puffed up?
Make sure you prick the roti properly. Pricking the roti helps papdi not geting puffed up like that of puri.
Why the papdi’s are not crispy?
Fry the Papdis on low flame in order to get crispy and flaky papdi.
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