Thinking how to make Papdi for all the Chaat recipes? Let me take away all your troubles. Here’s presenting my quick yet step by step recipe for making these munchies in no time! Make sure to read my recipe for the same.
Agree or not, Papri Chaat, Sev Puri, Chaat Bhel Puri or any other Chaat recipes for that matter is incomplete without them! For the uninitiated, Papdi resembles small pooris or wheat flour/purpose flour roundels. These small, crisp, deep-fried flour crackers spiced with carom seeds are a key ingredient in Papdi Chaat, Bhel Puri, Sev Puri and Dahi Papdi. They can also be enjoyed with tea or coffee.
These munchies stay good for two weeks at least and since they are homemade, are also guilt-free. For added crispiness, reduce the amount of oil when mixing the dough. If you do not like deep-fried foods then Baked Papdi can be tried as well.
As a snack, Papdi is versatile. You can crunch them over Bhel Puri. Moreover, you can also make Papdi Chaat and Sev Puri by smothering your choice of chutneys, curd and sev on it!
Not many households prefer making Papdi, but we often tend to buy it. The one available readymade is often made with Canola oil which is richer in fat content than sunflower or other oils. I therefore try and make it whenever I can at home, and use it when required.
They are great to be served for parties and as midnight snacks also! I think you should surely prepare them if you want to try the healthiest and tastiest Papdi at least once. For the same, here’s my recipe that you can try whenever you feel like:
Papdi resembles small pooris, but unlike poori are flavored with spices. Papdis are also very small, crispy and used mainly in chaats or Indian fast foods.
- 2 cups All purpose flour / Maida
- 1 tbsp Fine semolina / Sooji
- 1 tsp Salt
- 1/2 tsp Carom seeds / Ajwain
- 2 tbsp Oil Plus for frying
- Add all purpose flour, sooji, salt, carom seeds and 2 tbsp 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 1/2 inch in diameter.
- Mean while heat oil for frying the papdi in a karahi.
- When the oil is hot, simmer the heat to low and drop the papdies in the oil.
- Do not over crowd the karahi.
- Fry the papdies until golden brown from both the sides.
- Drain on a plate lined with kitchen tissue.
- Make all the papdi in the same manner.
- Cool them completely and store in an airtight container for upto a month.
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