Papdi is the main ingredient for many chaat recipes like Papdi Chaat, Bhalle Papri Chaat, Sev Puri Chaat, Masala Puri, Bhel Poori Chaat, Ragda Chaat etc. It is very easy and simple recipe to prepare at home and can be store for one month. Homemade Papdi is always better as it is fresh and healthy. As you can adjust the amount of maida as per your preference and the other reason is oil. Since the readymade ones are fried again and again in the same oil, they are not good for health too. Another reason is there is no preservatives added to homemade papdi. These papdi have long shelf life, so you can make these well ahead in advance and use it whenever required.
With this recipe of Papdi, you can also checkout more Tea-time snacks recipes like Namak Pare Recipe, Gur Pare Recipe, Methi Masala Mathri, Mini dry samosa recipe, Cornflakes Chivda Recipe, Aloo Bhujia Recipe, Masala Kaju Namakpare Recipe, Tomato Sev Recipe etc.
Finally, I would like you to checkout my Snacks Recipes Collection, Chaat Recipes Collection and Breakfast Recipes Collection also.
Instructions for how to make Crisp fried Papdi for Chaat:
- Firstly, take 1/2 cup all-purpose flour, 1/4 cup whole wheat flour, 1/4 cup Semolina/ cream of wheat and 1/3 tsp salt in a large mixing bowl.
- Then add 2 tbsp oil to it. Crumble and mix well making sure to form a moist flour.
- For crispy papdi, make sure the flour binds together as shown in the photo.
- Then gradually add 1/4 cup water or as required to knead a medium( neither too stiff nor too soft) dough.
- Cover and rest the dough for 15 minutes.
- After 15 minutes, knead the dough again for 1-2 minutes.
- Make a log and divide it to 3 equal parts. Take one part and roll it to make a ball.
- Then roll it out slightly thick with the help of rolling pin.
- Using a cookie cutter or any lid, cut small round poori.
- Remove the extra dough and prick the papri with a fork to prevent from puffing up.
- Fry the papdi in medium hot oil. Gently slide papri one by one in hot oil. Put as much papdi in the wok / pan as possible. Alternatively, bake in a preheated oven at 180°C or 350°F for 15-20 minutes.
- Fry on low flame till the papdi floats. This takes around 1-2 minutes. Continue to fry on low to medium flame till they turn crispy and golden in colour.
- Drain the papdi once they have fried and stopped the slotted spoon on the corner of the wok so that extra oil moves back in it. Fry all the Papris likewise.
- Crispy Papdi are ready. Serve them as a tea-time snack or store in an airtight container for a month to prepare Chaat.
1. Firstly, take 1/2 cup all-purpose flour, 1/4 cup whole wheat flour, 1/4 cup Semolina/ cream of wheat and 1/3 tsp salt in a large mixing bowl.
2. Then add 2 tbsp oil to it. Crumble and mix well making sure to form a moist flour.
3. For crispy papdi, make sure the flour binds together as shown in the photo.
4. Then gradually add 1/4 cup water or as required to knead a medium( neither too stiff nor too soft) dough.
5. Cover and rest the dough for 15 minutes. As sooji soaks the moisture so firstly knead the medium dough, and then after 15 minutes it becomes tight dough, like we knead for pooris.
6. After 15 minutes, knead the dough again for 1-2 minutes.
7. Make a log and divide it to 3 equal parts.
8. Take one part and roll it to make a ball.
9. Then roll it out slightly thick with the help of rolling pin. To check the thickness please refer the attached picture.
10. Using a cookie cutter or any lid, cut small round poori.
11. Remove the extra dough and prick the papri with a fork to prevent from puffing up.
12. Fry the papdi in medium hot oil. Gently slide papri one by one in hot oil. Put as much papdi in the wok / pan as possible. Alternatively, bake in a preheated oven at 180°C or 350°F for 15-20 minutes.
13. Fry on low flame till the papdi floats. This takes around 1-2 minutes. Continue to fry on low to medium flame till they turn crispy and golden in colour.
14. Drain the papdi once they have fried and stopped the slotted spoon on the corner of the wok so that extra oil moves back in it. Fry all the Papris likewise. I have fried all papdi in two batches.
15. Crispy Papdi is ready. Serve them as a tea-time snack or store in an airtight container for a month to prepare Chaat.
Tips:
- Papdi can be prepared with all-purpose flour only or with the wheat flour only, as per your preference.
- You can also add carom seeds/ ajwain, but in the traditional recipe Papri is prepared without Ajwain.
- You can also add red chili powder or red chili flakes to prepare spicy Papdi.
- Prick with a fork to prevent from puffing.
- Fry on low flame else they won’t turn crispy and crunchy.
- Papdi tastes great, when served with Chai or prepared its Papdi Chaat.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1/2 cup all-purpose flour, 1/4 cup whole wheat flour, 1/4 cup Semolina/ cream of wheat and 1/3 tsp salt in a large mixing bowl.
2. Then add 2 tbsp oil to it. Crumble and mix well making sure to form a moist flour.
3. For crispy papdi, make sure the flour binds together as shown in the photo.
4. Then gradually add 1/4 cup water or as required to knead a medium( neither too stiff nor too soft) dough.
5. Cover and rest the dough for 15 minutes. As sooji soaks the moisture so firstly knead the medium dough, and then after 15 minutes it becomes tight dough, like we knead for pooris.
6. After 15 minutes, knead the dough again for 1-2 minutes.
7. Make a log and divide it to 3 equal parts.
8. Take one part and roll it to make a ball.
9. Then roll it out slightly thick with the help of rolling pin. To check the thickness please refer the attached picture.
10. Using a cookie cutter or any lid, cut small round poori.
11. Remove the extra dough and prick the papri with a fork to prevent from puffing up.
12. Fry the papdi in medium hot oil. Gently slide papri one by one in hot oil. Put as much papdi in the wok / pan as possible. Alternatively, bake in a preheated oven at 180°C or 350°F for 15-20 minutes.
13. Fry on low flame till the papdi floats. This takes around 1-2 minutes. Continue to fry on low to medium flame till they turn crispy and golden in colour.
14. Drain the papdi once they have fried and stopped the slotted spoon on the corner of the wok so that extra oil moves back in it. Fry all the Papris likewise. I have fried all papdi in two batches.
15. Crispy Papdi is ready. Serve them as a tea-time snack or store in an airtight container for a month to prepare Chaat.
Leave a Reply