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aerial shot of papri stacked on a black colour ceramic plate
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Snack
Cuisine: Indian
Servings: 20 papdi
Calories: 364kcal
Author: Hina Gujral

Ingredients

  • 2 Cup all-purpose flour (maida)
  • ¼ Cup semolina (suji/rava)
  • 2 tablespoon refined oil
  • 1 teaspoon ajwain (carom seeds)
  • Salt to taste
  • 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.

Video

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