Papdi recipe with step by step photos – Papdi are deep fried, crisp, small flour crackers or pooris laced with either carom or cumin seeds or both. They are used in most chaat recipes like papdi chaat, dahi bhalla, bhel puri, sev puri. They can also be had just plain or with a cup of tea as a snack.
I usually make an enough batch of papdi, as I do not like the smell of rancid oil that is found in the readymade ones. Since they are fried again and again in the same oil, they are not good for health too. Yes sometimes, you get good ones but not always.
I make both fried and baked versions whenever I make these at home. In this post, I have mentioned both the versions. The fried ones are definitely better in texture and taste. However, the baked papdi makes for a guilt free snack. I made a lot of chaat after making these, but was not able to take pics or share on Instagram.
(Below is the photo of baked papdi. The first photo is of fried papdi)
Usually we, prefer a little flakiness in the papdi, so I have made a few changes in the recipe. Otherwise, you just need to knead the dough directly and then proceed with the rest of the recipe. In this case, the first step can be omitted.
Make these papdi. Store them in a jar and then make your favorite chaat snacks with them.
If you are looking for more Diwali snacks then do check:
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
papdi recipe
By Dassana Amit
Ingredients
- 1 cup whole wheat flour (atta) * check notes
- 1 cup all purpose flour (maida)
- 1 teaspoon cumin seeds (sabut jeera)
- 1 teaspoon ajwain (carom seeds)
- 2 or 2.5 tablespoon Ghee or 2 tablespoon oil
- 5.5 to 6 tablespoon water or as required
- salt as required
- oil for deep frying
Instructions
making papdi dough
- Mix the whole wheat flour (atta), all purpose flour (maida), carom seeds (ajwain), cumin seeds (jeera) and salt in a large mixing bowl.
- Rub ghee in the dough with your finger tips, till you get a bread crumb like consistency in the mixture.
- Add water and knead to a firm dough. Keep covered for 30 minutes.
- Knead again and divide the dough into 4 equal balls.
rolling papdi
- Roll each dough ball thin with a rolling pin (belan).
- Using a cookie cutter, cut round or different shapes from the rolled dough.
- Remove the extra rolled dough and use to make the rest of the papdis.
- You can also make tiny balls and then roll each into a small puri.
- Prick the cut out papdis or small pooris with fork, so that they don't puff while frying and become crisp.
for frying papdi
- Heat oil for deep frying in a kadai.
- Slid the papdi in hot oil and with the help of a slotted spoon, fry them till golden.
- The sizzling in the oil, stops when the papdi are fried.
- Drain the papdi on paper towels to remove excess oil.
for baking papdi
- Place the papdi in a lightly greased tray.
- Bake them in a pre heated oven at 180 degrees celsius for 20 to 25 mins or till golden.
- Keep an eye while baking, as sometimes papdi bake very quickly, especially if rolled very thin.
- Once both the fried papdi and the baked papdi are cooled, add them in an air tight box or jar.
- Use papdi whenever you want to make papdi chaat, sev poori, dahi papdi chaat or bhel poori.
Notes
Nutrition Info Approximate values
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Making dough for papdi recipe
1. Mix the whole wheat flour, all purpose flour (maida), carom seeds, cumin seeds and salt first. Rub ghee or oil in the dough till you get a bread crumb like consistency in the mixture. This method helps in making the papdis a bit flaky.
2. Add water and knead to a firm dough. Keep covered for 30 mins.
3. Knead again and then divide the dough into 4 equal balls.
Making papdi
4. Roll each dough ball thin. Using a cookie cutter, cut different shapes or round shape. Remove the extra rolled dough and use to make the rest of the papdis. you can also make tiny balls from the whole dough and then roll each into a small puri. But this is time consuming, so using the cookie cutter makes the work faster.
5. Prick the cut out papdi with fork, so that they don’t puff while frying and become crisp.
6. Slid the papdi in hot oil and with the help of a slotted spoon, fry them till golden.
7. Drain the fried papdi on paper towels to remove excess oil. Continue in the same way rolling, cutting and frying the papdi.
Baking papdi
8. For baked version, place the papdi in a lightly greased tray.
9. Bake papdi in a preheated oven at 180 degrees celsius for 20 to 25 mins or till golden. Keep an eye while baking, as sometimes they bake very quickly, especially if rolled very thin.
10. Once both the fried papdi and the baked papdi are cooled, add them in an air tight box or jar.
Use them whenever you want to make sev poori, aloo chana chaat, dahi papdi chaat. You can also have papdi with a cup of hot tea. One of my favorite way to have papdi is to dip it in tea and then have.
Loved it! Thank you!
Welcome!
It took a longtime for the dough to come together .. lot of kneading .. any suggestions .. Thank you
Just add some more water if the dough does not come together. Sometimes depending on the quality and texture of flour, more water will be needed.
My daughter used gram flour instead of A P flour …it turns out to be very healthy … today I’m going to prepare papdi thanks.for healthy recipe .. good luck !
Welcome Mansi. Glad to know this variation. Thanks for sharing your positive feedback.
Hi. I just want to know that if I use a microwave for baking papri, what’s d method. Thanks. Waiting for ur reply.
preeti, if you have a convection mode option in your microwave oven, then only you can bake. if there is only microwave option, then it will not work for this recipe.
I love your recipies
However my puris dont stay crisp after just after frying but not for long
I do keep them in an airtight box as soon as its cools .any tip im missing?
try to fry them more and get a nice golden color. also avoid adding too much water while kneading the dough. don’t make a soft dough. pooris will become soft. hope this helps.