Papdi Recipe

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.

Course Snacks

Cuisine Indian

Keyword papdi, papdi recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings Papdis

Calories 15kcal

Author Puja

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

Usually, papdi is made to use for making chaat items, so the quantity of salt used is enough. But in case you are making papdi for tea time snack, then you can add more salt as needed.

Nutrition