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.
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.The approx nutrition info is for 1 small papdi.