Bake your papdi instead of deep frying, and make yourself a healthy version. Use this baked papdi as a snack or to make homemade chaats. Here is how to make it.
Want to try a few more baked recipes – Baked Paneer Bread Rolls, Italian Baked Eggs, Baked Peaches and Lemon Garlic Baked Tilapia.
About This Recipe
Baked papdi is nothing but a healthier version of your classic fried papdi. Prepared with just 5 simple ingredients, this baked version turns out as crispy and crunchy as the traditional fried one, with the use of a little oil.
Enjoy it on its own with your evening cup of tea or coffee, or use it to make chaat recipes such as papdi chaat, bhel puri and dahi puri.
Double or triple the recipe to make a big batch, and store it for later use.
What is Papdi?
Papdi or Papri is an Indian style cracker which are small and round little discs prepared with flour and then deep fried to make it crunchy.
Just 5 basic pantry ingredients and you are sorted. You need – all purpose flour (maida), fine semolina (sooji), salt, carom seeds (ajwain) and oil.
Traditionally, these papdi are prepared with all purpose flour. To make it a little healthy you can also use whole wheat flour instead, but the taste and texture will differ a bit.
I also added fine semolina/sooji, as it makes the papdi crispy.
Carom seeds are optional, but adds a unique flavour. So highly recommended!
These Baked Papdi makes for a guilt free snack to munch along with your evening tea or coffee, or whenever the hunger strikes.
They are also popularly used to make homemade chaats such as papdi chaat, bhel puri, aloo tikki chaat, dahi bhalla and dahi puri. You can add it in any chaat to make it a little crunchy. You can also use it as a base to make fusion starters or appetisers.
Once the papdi cools down completely, store in an air tight container at room temperature for about 2-3 weeks. Make sure to close the container properly after every use, otherwise it will become soft.
- 2 cups All Purpose Flour/Maida
- 1 tablespoon Fine Semolina/Sooji
- 1 teaspoon Salt
- ½ teaspoon Carom Seeds/Ajwain
- 2 tablespoon Oil
- Add all purpose flour, sooji, salt, carom seeds and 2 tablespoon oil in a bowl and mix well using your finger tips.
- Add little water and knead to make smooth stiff dough.
- Cover the dough and keep aside for 20 minutes.
- Divide the dough into 4 parts.
- Slightly dust and roll each part into a 2-3 mm thick large disc.
- Prick the disk all over using a fork.
- Using a small circular cookie cutter or a cap of bottle, cut the disc into smaller circles which are about 1 and ½ inch in diameter.
- Pre heat the oven to 180 degrees C.
- Arrange the papdi on a baking tray in a single layer and bake for 15-20 minutes until golden brown from both the sides.
- You can flip the papdi up side down midway if they are not getting browned from the lower side.
- Make all the papdi in the same manner.
- Let the papdi cool completely and then store them in an airtight container for up to a month.