Homemade Papdi | Papri

Here is a simple papdi recipe. Papdi and Dahi Papdi chat is quiet popular among the chaat foods. Once the papdi is ready, the chaat can be assembled in a jiffy. Papdi preparation is very similar to poori but instead of wheat flour we use all-purpose flour or maida. You can use half the measure of wheat flour and half the measure of maida too.

You might have guessed what I am going to post next by now. Yes of course it’s the papdi chaat and for that I need the papdi. So here comes the papdi recipe before the chaat. As I mentioned above, it’s pretty similar to poori preparation. As we don’t want this to puff up like pooris, we prickle the rolled dough with fork. The other key this is to roll as thin as possible for the crispy papdis.

Even though I learnt and knew the papdi recipe, I usually go for store bought papdis and pooris for Pani Pooris. (Lazy me and sometimes, I don’t plan well ahead) But this time I thought of preparing everything from scratch. This is my first attempt of preparing papdi at home. There is a lot of room for improvisation. Irrespective of the puffiness and shape, these were crunchy and were perfect for the papdi chaat.
 Ingredients:

• All Purpose Flour – ½ cup
• Ajwain Seeds – ¼ tsp
• Cumin Seeds – ¼ tsp
• Salt – ½ tsp
• Baking Soda – a pinch
• Butter – 1 tsp
• Water – 4 tbsps (adjust as needed)
• Oil for frying

Steps:

• Sieve the APF.
• Add the ajwain seeds, cumin seeds, salt, baking soda and room temperature butter and mix well.
• Now slowly add water and mix the dough.
• Knead the dough well and let it sit for about 10 minutes.
• Now pinch small lemon sized balls and roll them like we do for poori and roti.

• Using a cookie cutter or any small round lids, carve out small round papdis or you can use try other shapes also.
• Now using a fork, prick the papdis.

• Roll the remaining dough and carve out the papdis. Make sure you prick the papdis so that it doesn’t get puffed up.
• Heat the oil for frying and slowly drop these rolled and carved papdis and fry until golden brown.

That’s it. Yummy Papadis are ready.

Notes:

• After frying the papdis, I felt that I should have rolled it a bit thinner.
• Make sure the oil is in medium heat, so that the papdi gets cooked nicely inside also.
• Adjust the salt as per your preference.
• Use room temperature butter, if not ghee can be used to. This adds crunchiness to the papdi.
• Instead of APF, half and half of APF and wheat flour can be used.

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Homemade Papdi | Papri

Papdi's are deep fried flour crackers or non-puffed mini pooris that are used in different chaat recipes like papdi chaat, bhel puri etc.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Snack

Cuisine: North Indian

Servings: 4

Calories:

Author: Srividhya G

Ingredients

• ▢ All Purpose Flour - ½ cup
• ▢ Ajwain Seeds - ¼ tsp
• ▢ Cumin Seeds - ¼ tsp
• ▢ Salt - ½ tsp
• ▢ Baking Soda - a pinch
• ▢ Butter - 1 tsp
• ▢ Water - 4 tbsps adjust as needed
• ▢ Oil for frying

Instructions

• Sieve the APF.
• Add the ajwain seeds, cumin seeds, salt, baking soda and room temperature butter and mix well.
• Now slowly add water and mix the dough.
• Knead the dough well and let it sit for about 10 minutes.
• Now pinch small lemon sized balls and roll them like we do for poori and roti.
• Using a cookie cutter or any small round lids, carve out small round papdis or you can use try other shapes also.
• Now using a fork, prick the papdis.
• Roll the remaining dough and carve out the papdis. Make sure you prick the papdis so that it doesn’t get puffed up.
• Heat the oil for frying and slowly drop these rolled and carved papdis and fry until golden brown.
• That’s it. Yummy Papadis are ready.

Notes

After frying the papdis, I felt that I should have rolled it a bit thinner.
Make sure the oil is in medium heat, so that the papdi gets cooked nicely inside also.
Adjust the salt as per your preference.
Use room temperature butter, if not ghee can be used to. This adds crunchiness to the papdi.
Instead of APF, half and half of APF and wheat flour can be used.

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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