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!
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.
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.
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.
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.
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.
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.
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.
More Indian Chaat Recipes
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Homemade Papdi Recipe
- 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
- 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.
- 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.
- 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.
- 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.