Whole Wheat Papdi Recipe

Whole Wheat Papdi Recipe with step by step photos and video recipe – are little crisp round shaped spiced Indian crackers made from wheat flour and semolina. These small, crisp, deep-fried crackers spiced with carom seeds are a key ingredient in Papdi.

This crisp, disc shaped savoury is a must-have on any chaat counter, because it adds an exciting crunch to many a chaat preparation including bhel puri, dahi papdi chaat, sev puri and so on.

The best part about this semolina plus wheat flour papdi is that it does not get soggy too soon, so you can feel its magic till the very last spoonful.

These munchies stay good for two weeks at least and since they are homemade, are also guilt-free.

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#Serving Suggestion: Store them in a jar and then make your favorite chaat snacks with them.

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Whole Wheat Papdi Recipe

Whole Wheat Papdi Recipe are little crisp round shaped spiced Indian crackers made from wheat flour and semolina.
Course Snacks
Cuisine North Indian
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Calories 779kcal
Author Achala

Ingredients

  • ½ cup whole wheat flour
  • ½ cup semolina/suji
  • ½ tsp carom seeds
  • 2 tbsp ghee/oil
  • Salt to taste
  • ¼ water or add as required
  • Oil for frying

Instructions

kneading the dough for papdi :

  • Collect all the required ingredients.
  • Take whole wheat flour and semolina in a bowl.
  • Now add salt and carom seeds.
  • Mix it well.
  • Then pour in ghee/ oil.
  • Rub in ghee with your fingertips into the flour till it resembles coarse crumbs in the mixture.
  • Now add water little by little to make a tight and firm dough. It should not be soft.
  • Cover it and let it rest for 30 minutes.

rolling and making the papdi :

  • After 30 minutes, knead the dough once again to make it smooth.
  • Divide the dough into 3 equal balls.
  • Roll each dough ball thin with a rolling pin.
  • 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 cookie cutter or small glass, cut round or different shapes from the rolled dough.
  • 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 papdis :

  • 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 all the papdi in the same manner.
  • Cool them completely and store in an airtight container for upto a month.
  • Serve this crispy papdi with tea or coffee or anytime as a light snack.

Notes

  • Using semolina/suji gives it a crunchy texture which we like. You can also make these papdis without semolina also.
  • Whole wheat flour soaks more water. So to knead the dough of these papdi you will need more water than what is needed for maida dough.

Nutrition

Nutrition Facts
Whole Wheat Papdi Recipe
Amount Per Serving
Calories 779 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g95%
Cholesterol 77mg26%
Sodium 3mg0%
Potassium 373mg11%
Carbohydrates 105g35%
Fiber 11g44%
Sugar 1g1%
Protein 19g38%
Calcium 35mg4%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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

kneading the dough for papdi :

1. Collect all the required ingredients.

2. Take whole wheat flour and semolina in a bowl.

3. Now add salt and carom seeds.

4. Mix it well.

5. Then pour in ghee/ oil.

6. Rub in ghee with your fingertips into the flour till it resembles coarse crumbs in the mixture.

7. Now add water little by little to make a tight and firm dough. It should not be soft.

8. Cover it and let it rest for 30 minutes.

rolling and making the papdi :

1. After 30 minutes, knead the dough once again to make it smooth.

2. Divide the dough into 3 equal balls.

3. Roll each dough ball thin with a rolling pin.

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

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

6. Using a cookie cutter or small glass, cut round or different shapes from the rolled dough.

7. Place the small circles in a plate.

8. 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.

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

frying the papdis :

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 all the papdi in the same manner.

10. Cool them completely and store in an airtight container for upto a month.

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

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