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Home » Appetizer and Snack Recipes » Homemade Papdi Recipe

Published: Mar 7, 2022 | Modified: Mar 7, 2022 by Hina Gujral

Homemade Papdi Recipe

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Papdi is the savory Indian crackers. It is the key component to make a variety of Chaat dishes like dahi papdi chaat, Bhalla papdi chaat, or bhel puri. This is a tried and tested papdi recipe followed in my family for generations. Be sure to watch the video!

Papdi is the savory Indian crackers usually served with flavorful and colorful toppings of curd, chutney, and spices.Pin
Homemade Papdi

If you love Indian Chaat, then a jar full of homemade papdi is a must-have pantry essential.

Green Pudina Chutney, crisp papdi, sweet tamarind sauce, Chaat masala, and roasted cumin powder are the few quintessential toppings for any Indian Chaat.

And you will be surprised to know that making papdi at home from scratch is a straightforward process. You need only 5 ingredients to make these vegan Indian crackers. So let’s dive into the papdi recipe!

How To Make

Step 1) In a large bowl, combine flour with semolina. Add salt and ajwain. Mix nicely. Add oil into the flour.

Papdi RecipePin
Step 1
Papdi RecipePin
Step 2

Step 2) Rub oil and flour between fingers to get the breadcrumb-like consistency. Using a tablespoon of water at a time, bind firm dough.

Papdi RecipePin
Step 3
Papdi RecipePin
Step 4

Step 3) Cover the dough with a moist cloth and allow to rest for 10 minutes. Grease a rolling pin with a teaspoon of oil. Divide the dough into 4 equal parts. Roll out each dough ball into a large sheet similar to chapati.

Papdi RecipePin
Step 5
Papdi RecipePin
Step 6

Step 4) Prick the papdi using a fork/toothpick to avoid puffing up while deep frying. Using a round cookie cutter, cut rounds of equal size from the rolled dough sheet.

Papdi RecipePin
Step 7
Papdi RecipePin
Step 8

Step 5) Heat oil in a frying pan over medium-high flame. Slide the crackers in small batches into the hot oil. Fry until lightly golden on both sides. Reduce the heat if papdi starts burning or turning brown very fast. Flip them to the other side for even cooking.

Papdi RecipePin
Step 9
Papdi RecipePin
Step 10

My Tried & True Tips

Papdi Dough: Do not add too much oil to the dough. Else, papdi will become flaky and not crisp.

For binding the dough, do not add too much water. We need a firm dough. Once the dough comes together, knead it for 5 – 10 minutes to make it pliable. The dough should be firm and smooth to touch.

Shaping Papdi: Do not roll out the dough sheet too thick. A papdi has a thickness similar to a chapati. It is a crisp and thin cracker.

Don’t forget to prick the papdi before frying using a knife or fork. This will ensure that they don’t puff up like golgappa or pain puri while frying.

Frying Papdi: Always deep-fry papdi over medium-high heat. So they are evenly cooked and do not get burnt.

Storing Papdi: Before storing papdi in a container, make sure to cool them completely at room temperature for 1 – 2 hours. After frying, I let them sit in a metal colander.

Papdi is the savory Indian crackers usually served with flavorful and colorful toppings of curd, chutney, and spices.Pin
Homemade Papdi

Serving Suggestion

A papdi is used as a topping for various Indian Chaat dishes. But one of my favorites is the Dahi Papdi Chaat. The crisp papdi layered with sweet curd, chutney, sev, and spices.

Here are a few other ways to serve papdi

Option 1) Mix hung curd, chopped coriander, mint, and spring onion greens along with salt and pepper. Whisk nicely. The topping should be of thick consistency. Dress papdi with this continental topping.

Option 2) Crush 5 – 6 papdi in a bowl, add fried noodles, tomato sauce, Schezwan sauce, and chopped green onion. Mix nicely, and here is your Chinese Papadi Chaat ready. Or you can add crushed papdi in Chinese Bhel as well.

Watch Papdi Recipe Video

How To Store Papdi

Homemade Papdi is stored at room temperature in an airtight container. No need to keep it in the fridge. But make sure before storing papdi is not warm to touch. It should cool down completely.

For traveling, you can carry papdi in a ziplock bag.

side shot of papdi stacked in a glass containerPin

More Indian Chaat Recipes

  • Bread Basket Chaat
  • Aloo Tikki Chaat
  • Moong Dal Chaat
  • Dahi Bhalla Chaat
  • Matar Kachori
  • Lobia Chaat

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

aerial shot of papri stacked on a black colour ceramic platePin

Homemade Papdi Recipe

Papdi is the savory Indian crackers mainly used to make a variety of Chaat dishes. Learn how to make chaat papdi in a few steps.
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 20 papdi
Calories: 364kcal
Author: Hina Gujral
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Ingredients

  • 2 Cup all-purpose flour (maida)
  • ¼ Cup semolina (suji/rava)
  • 2 tablespoon refined oil
  • 1 teaspoon ajwain (carom seeds)
  • Salt to taste
  • ⅓ Cup water
  • 3 Cup refined oil, for deep frying

Instructions

Prepare Dough:

  • In a large bowl sift flour with semolina. Add salt and ajwain. Mix nicely.
  • Add oil into the flour. Rub oil and flour between fingers to get the breadcrumb-like consistency.
  • Using a tablespoon of water at a time bind firm dough. the dough should be firm to tough. Hence, do not add all the water at a time. Knead the dough for 5 – 10 minutes.
  • Cover the dough with a moist piece of cloth and allow to rest for 10 minutes.

Prepare Papdi:

  • Grease a rolling pin with a teaspoon of oil.
  • Divide the dough into 4 equal parts. Roll out each dough ball into a large sheet similar to chapati.
  • Using a round cookie cutter cut rounds of equal size from the rolled dough sheet.
  • Prick the papdi using a fork/toothpick to avoid puffing up while deep frying.
  • Similarly, shape all the papdi and arrange in a large plate or baking tray.

Deep-Fry Papdi:

  • Heat oil in a frying pan over medium-high flame.
  • Slide the papdi in small batches into the hot oil. Fry until light golden in color on both sides. Reduce the heat if papdi start burning or turning brown very fast. Flip them to the other side for even cooking.
  • Transfer to a large metal sieve or a plate lined with a paper towel. Allow cooling completely at room temperature before storing.
  • Once cooled, store papdi in an airtight container at room temperature. It stays fresh for more than a month.
  • Serve papdi as Dahi Papdi Chaat.

Recipe Notes:

  • Do not add too much oil or water to the dough. Else, papdi will not become flaky crisp.
  • A papdi has a thickness similar to a chapati. It is a crisp and thin cracker.
  • Don’t forget to prick the papdi before frying using a knife or fork.
  • Always deep-fry papdi over medium-high heat. So they are evenly cooked and do not get burnt.

Nutrition

Calories: 364kcal | Carbohydrates: 11g | Protein: 2g | Fat: 35g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg
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Reader Interactions

Comments

  1. Jayalakshmi says

    July 29, 2019 at 12:02 pm

    Yummy to see. Definitely Wil try for this rainy climate at evening snacks for my kids.

    Reply
    • Hina Gujral says

      July 29, 2019 at 4:38 pm

      Hope your family likes it 🙂

      Reply
  2. Bonnie says

    March 13, 2021 at 12:45 am

    I love Papdi but don’t want to deep-fry things. Can these be made in an air fryer? Have you tried doing that, and if so, how do you suggest doing it (temperature? time?)

    Reply
    • Hina Gujral says

      March 14, 2021 at 12:12 am

      Baking in the oven like crackers would be a better option than air frying.

      Reply

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