Homemade Papdi Recipe (Savoury Crackers)
Papdi is the savory Indian crackers usually served with flavorful and colorful toppings of curd, chutney, and spices. Learn how to make papdi in a few simple steps.
Servings: 20 papdi
- 2 Cup all-purpose flour (maida)
- 1/4 Cup semolina (suji/rava)
- 2 tablespoon refined oil
- 1 teaspoon ajwain (carom seeds)
- Salt to taste
- 1/3 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.
Serving: 1serving | Calories: 364kcal | Carbohydrates: 11g | Protein: 2g | Fat: 35g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg