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53 Comments

  1. I made this recipe for samosa chat. The papdi was really good , but I made a mistake at the start and made it too thick. Definitely make it very thin.5 stars

  2. Thank you Dassanaji. Home made always taste better! You know what has gone in! Just love your recipes. Where I look for and find!5 stars

  3. It took a longtime for the dough to come together .. lot of kneading .. any suggestions .. Thank you

  4. 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 !5 stars

  5. Hi. I just want to know that if I use a microwave for baking papri, what’s d method. Thanks. Waiting for ur reply.

    1. 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.

  6. 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?

    1. 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.

  7. Hi Amit,

    This recipe came out awesome just like others that i try from your site. I just have one suggestion, it would be more useful if you could write the approximate number of papdi’s that one should expect from this recipe. It is helpful in determining how many papdi’s should be rolled approximately. Even in your other receipes like gulab jamun it will be really helpful

    Other than that you rock !!! 🙂 🙂5 stars

    1. Thanks Namita for your positive feedback and suggestion. Sometimes I mention in recipes like this. But for this one I didn’t count the number of papdis.

  8. Gud afternoon Mam, just a suggestion required from u. How will it taste if these papdis are made out of Bajra (atta). Since I wanted to try out something nutritious.
    Thanks 🙂

    1. manasi, with bajra the taste and texture will be different. they won’t be flaky (khasta) and can be slightly soft too. some crispness will be there. i had baked bajra papdis from market once and though the taste was good, the texture was dense and chewy. could be as they were baked. but frying will give a better texture than baked ones.