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

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papdi recipe
papdis are deep fried and crisp flour small pooris laced with either carom or cumin seeds or both.
4.73 from 11 votes
total time:
70minutes

papdi recipe with step by step photos – papdis 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 bhallabhel 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 papdis, as i do not like the smell of rancid oil that is found in the ready made 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 snacks recipes then do check:

fried and baked papdi recipe below:

papdi recipe

4.73 from 11 votes
Prep Time:40 mins
Cook Time:30 mins
Total Time:1 hr 10 mins
papdis are deep fried and crisp flour small pooris laced with either carom or cumin seeds or both.
papdi recipe
Course:snacks
Cuisine:north indian
Servings:1 medium jar
Author:dassana

Ingredients (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 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 papdis are fried.
  • drain the papdi on paper towels to remove excess oil.

for baking papdi:

  • place the papdis 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

* 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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how to make 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

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 papdis 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 papdis on paper towels to remove excess oil. continue in the same way rolling, cutting and frying the papdis.

baked papdi recipe, papdi recipe

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

baked papdi recipe

9. bake papdi in a pre heated 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 chaatdahi 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

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.

This recipe post was first published on March 15, 2014 at 8:42 pm

and was last modified on September 7, 2018 at 8:04 pm


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46 comments/reviews

  1. 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 !!! 🙂 🙂

    • 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.

  2. Thank you for the reply 🙂

    • Welcome Manasi

  3. 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.

  4. can we make them with the traditional roti atta. will they turn out crispy?

    • you can use roti atta completely. they will still turn out good.

  5. I love your recipes. Do u have an app?

    • thankyou sonal we don’t have an app at the moment.

  6. I love all ur recipes.. Thanks fr posting it..and yesy papdi came up really well:):)

    • thankyou sweta 🙂 pleased to know you liked the papdi.

  7. 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.

    • thanks rashmi. keep in the center rack. stays good for a month in an air tight dabba or jar.

  8. 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.

    • welcome jamuna. glad to know this. thanks for sharing positive feedback on recipes.

  9. Hey. I tried ur recipe of veg makkhanwale it was sumptous. Everybody enjoyed, thanx

    • welcome zeenat. glad to know this. thanks for sharing positive feedback on veg makhanwala.

  10. 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?

    • hi bhavana, the baked papdis will be a little hard. the fried ones are softer. you have not done anything wrong 🙂

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