papdi recipe, how to make papdi | fried papdi and baked papdi

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.

fried papdi recipe, papdi recipe, baked papdi recipe

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)

baked papdi recipe

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:

papdi recipe

4.8 from 10 votes
Author:Dassana Amit
Prep Time:40 mins
Cook Time:30 mins
Total Time:1 hr 10 mins
Cuisine:north indian
Servings (change the number to scale):1 medium jar
papdi recipe
papdi are deep fried and crisp flour small pooris laced with either carom or cumin seeds or both.

INGREDIENTS FOR papdi recipe

(1 CUP = 250 ML)
  • 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

HOW TO MAKE papdi recipe

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.


* you can use only whole wheat flour or all purpose flour/maida to make the papdis. in these scenarios, the quantity of water will differ. whole wheat flour will require more water while kneading. all purpose flour/maida will require less water.
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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.

flours for making papdi recipe

2. add water and knead to a firm dough. keep covered for 30 mins.

dough for making papdi recipe

3. knead again and then divide the dough into 4 equal balls.

dough balls for papdi recipe

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.

dough for papdi recipe

5. prick the cut out papdi with fork, so that they don’t puff while frying and become crisp.

papdi ready to be fried - papdi recipe

6. slid the papdi in hot oil and with the help of a slotted spoon, fry them till golden.

frying the papdi - papdi recipe

7. drain the fried papdi on paper towels to remove excess oil. continue in the same way rolling, cutting and frying the papdi.

baked papdi recipe, papdi recipe

baking papdi

8. for baked version, place the papdi in a lightly greased tray.

baked papdi recipe

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.

baked papdi recipe

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.

papdi recipe



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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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46 comments/reviews

  1. 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

  2. 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.

  3. 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.

  4. 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

    • 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.

  5. 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 🙂

    • 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.

  6. hi,I tried almost all your recipes. Must say they turn out really yummy and tasty. Can you tell me what rack to keep them in otg. And how long can we store them for.many thanks.

  7. I made some of the recipes and they always turned out exotic and am going to try some more I will keep u posted thanks for this site.

  8. Hi Dassana,

    I tried the baked one, it came out fine but bit hard(not soft as fried ones). Does it come like that or I did something wrong?3 stars

  9. Nice healthy baked papdi receipe, I would like know more receipe. can bake papadi’s in microwave.

    please revert back

  10. Hi Dassana Amit,
    Till today I used to make fried version of papdi. But today I got to know healthy version I.e.baked one.
    I sometimes prepare papadi by adding methi leaves. It tastes good with masala tea.
    and one more thing… I luv the way u narrate tye recipes. 🙂5 stars

  11. Hi. I liked ur site. I am eagerly waiting to try much recipes. I dont have oven at home so my much fud preparation is in gas stove. I am happy that u have mentioned on both type of preparation. I would like to know what oil you use for cooking. At my house,we use palm oil. Is it a healthy one. My husband have cholesterol. So I am afraid to prepare oily food.

    • i use peanut oil or sunflower oil or rice bran oil for frying. sometimes i also use mustard oil. i don’t use palm oil not due to health issues, but because orangutans are killed in the whole process of making palm oil in countries like indonesia, malaysia. the process also causes a lot of deforestation. you will get lot of info about this on the web.

  12. Hi Amit

    Thanks for sharing this excellent healthy recipe of papadi.I think this is one of the best recipe
    i have ever seen .I will try baked one and once i enjoy with my family and friends i will share
    with them this wonderful recipe and more.
    Keep it up !!!5 stars

  13. if in a microwave oven, i donot wish to heat it up at 180 degrees and keep for 45 min at convection mode, any ideas will it be done in normal mode for 10mins?

  14. Very nice recipe Dassana, luv the baked version. Thanks for sharing this recipe with us!5 stars

  15. Hi Dassana.

    Def i am going to try this but baked ones . Its looking yummy.
    Can u pls tell me how to make gol gappe.
    And one more important thing please advise some protein rich eggless breakfast recipes.

    Thanks in advance

    • pani puri or golgappe is already posted on the blog. you can search through the google search right on top or through the categories. protein rich breakfasts would be to use beans or sprouts, millets, or paneer or yogurt or milk in the breakfast recipes that you make.

  16. Hello Ms. Dassana,

    Your recipes are great ! As for the baked version, which oven do you use ? The microwave cum convection oven that I have, doesnt bake properly. I want to buy a new oven for baking snacks and cakes. Could you please suggest whether I should go for simply a convection oven or a microwave cum convection oven or an OTG..It would be really helpful if you could suggest which brand and model no to go for.

    Preeti Agrawal

    • if you plan to do a lot of baking than and OTG is a good investment. i am using a basic philips OTG. i also have a microwave and convection oven of IFB brand. this also bakes well. but since i already have an OTG, i prefer baking in it, rather than in the microwave oven. baking is more uniform in an OTG. whereas in the microwave, the baking was good, but i would have issues with the crust of breads and cakes getting browned quickly. go for any good brand of OTG.