Papdi Recipe

Papdi recipe with a detailed photo and video recipe – is a super delicious and crispy light snack. It resembles small pooris or wheat flour/purpose flour roundels. These small, crisp, deep-fried crackers spiced with carom seeds are a key ingredient in Papdi.

This papdis are crispy and little flaky. If you prefer more crispy and not flaky papdi, then reduce the amount of oil used while making dough.

This papdi prepared with refined flour are very crusty, crunchy and making them is really convenient as very less ingredients are used in their preparing.

You can make them for any festival, special occasion or breakfast. Infact they are perfect partner to your tea or coffee.

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#Serving Suggestion:  Serve papdi as a snack with hot cup of tea or coffee. Papdi can be used while making chaat recipes like sev puri, papdi chaat, bhel puri, sukha bhel or dahi papdi chaat.

⇒Do give this recipe a try and share your comments below with me.

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PAPDI RECIPE

Papdi recipe with a detailed photo and video recipe – is a super delicious and crispy light snack. These small, crisp, deep-fried crackers spiced with carom seeds are a key ingredient in Papdi.

Course Snacks
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 medium jar
Author Achala

Ingredients

  • 1 cup all purpose flour (maida)
  • 1 tsp carom seeds (ajwain)
  • 2 tbsp oil
  • Salt to taste
  • Water as required
  • Oil as required for deep frying

Instructions

kneading dough for papdi :

  • Collect all the required ingredients.
  • Take all purpose flour, salt, and ajwain in a bowl.
  • Mix it roughly and then add oil.
  • Rub the oil and flour using your fingertips.
  • Do it till everything is mixed and incorporated well or till you get a bread crumb like consistency in the mixture.
  • Add water a little at a time and knead to a firm dough.
  • Make smooth, tight and firm dough. I used less than 3/4 cup of water.
  • Cover it and let it rest for 15-20 minutes.

rolling and making the papdi :

  • After 15 minutes, knead the dough once again to make it smooth.
  • Divide the dough into 3 equal balls.
  • Roll the lumps to round smooth balls out of it. Flatten it between your palm and make a ball.
  • Now take one ball and start rolling it.
  • Roll it into a big large circle. It should not be too thick or too thin. It should have medium thickness.
  • Prick the entire surface using fork, so that they don’t puff while frying and become crisp. Make the holes very near.
  • Using a small circular cookie cutter or small katori or small lid.
  • And cut the disc into smaller circles which are about 1 and 1/2 inch in diameter.
  • Place the small circles in a plate.
  • Remove the extra rolled dough and use to make the rest of the papdis. You can also make tiny balls and then roll each into a small disc.
  • Repeat the same with second dough ball and prepare all the papdis.

frying the papdi :

  • Heat the oil for frying papdi in a kadai on medium heat.
  • Once the oil is hot, simmer the heat to low-medium and slide the papdis in the oil.
  • Do not over crowd the kadai.
  • Flip them to get even color from both sides.
  • Fry the papdis till they are crisp and turns golden brown in colour from all the sides.
  • When the papdi are fried, the sizzling in the oil stops automatically.
  • Remove it using slotted spoon to drain excess oil.
  • Drain out the fried papdis on paper kitchen towels to absorb excess oil.
  • Deep fry the rest of the papdis as well.
  • Let it cool down completely, then you can store in container. It stays good for 1-2 months.
  • Serve this crispy papdi with tea or coffee or anytime as a light snack.

Notes

  • Instead of all purpose flour, you can use half all purpose flour and half whole wheat flour.
  • It is important to make the tight and firm dough. It the dough is soft then it will absorb more oil and takes more time to crisp up while frying.
  • Prick the papdi with fork properly. If you miss pricking any places, it will puff up. Here we don’t want puffed puri. We are making flat puris.
  • Instead of ajwain seeds, you can try with cumin seeds for different flavor.

How To Make Papdi (Step By Step Instructions With Photos) :

kneading dough for papdi :

1. Collect all the required ingredients.

2. Take all purpose flour, salt, and ajwain in a bowl.

3. Mix it roughly and then add oil.

4. Rub the oil and flour using your fingertips.

5. Do it till everything is mixed and incorporated well or till you get a bread crumb like consistency in the mixture.

6. Add water a little at a time and knead to a firm dough.

7. Make smooth, tight and firm dough. I used less than 3/4 cup of water.

8. Cover it and let it rest for 15-20 minutes.

rolling and making the papdi :

1. After 15 minutes, knead the dough once again to make it smooth.

2. Divide the dough into 3 equal balls.

3. Roll the lumps to round smooth balls out of it. Flatten it between your palm and make a ball.

4. Now take one ball and start rolling it.

5. Roll it into a big large circle. It should not be too thick or too thin. It should have medium thickness.

6. Prick the entire surface using fork, so that they don’t puff while frying and become crisp. Make the holes very near.

7. Using a small circular cookie cutter or small katori or small lid.

8. And cut the disc into smaller circles which are about 1 and 1/2 inch in diameter.

9. Place the small circles in a plate.

10. Remove the extra rolled dough and use to make the rest of the papdis. You can also make tiny balls and then roll each into a small disc.

11. Repeat the same with second dough ball and prepare all the papdis.

frying the papdi :

1. Heat the oil for frying papdi in a kadai on medium heat.

2. Once the oil is hot, simmer the heat to low-medium and slide the papdis in the oil.

3. Do not over crowd the kadai.

4. Flip them to get even color from both sides.

5. Fry the papdis till they are crisp and turns golden brown in colour from all the sides.

6. When the papdi are fried, the sizzling in the oil stops automatically.

7. Remove it using slotted spoon to drain excess oil.

8. Drain out the fried papdis on paper kitchen towels to absorb excess oil.

9. Deep fry the rest of the papdis as well.

10. Let it cool down completely, then you can store in container. It stays good for 1-2 months.

11. Serve this crispy papdi with tea or coffee or anytime as a light snack. 

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