Papdi Recipe

These papdis are crispy and little flaky. If you prefer more crispy and not flaky papdi, then reduce the amount of oil used while making the dough. A week ago, I made sev puri chaat recipe. That time I also made this papdi at home and used while making sev puri. It can be used in other chaat recipes too. On the same day, I made baked papdi as well. I was surprised that the texture of baked papdi was really good. I was not expecting that good. I will be sharing the recipe and experience in another post soon. Making homemade snacks is much much better than buying from stores. Have you ever read the ingredients list at the back of packet? They use palm oil for fried snacks. And if you don’t know, snacks made with palm oil contain 75 percent more saturated fat than snacks made with sunflower or canola oil. It is not good for health. So I always like to make snacks at home. Check out other fried snacks recipesCrispy masala puri  //  Namak pare  //  Tikha gathiya  //  Methi mathri

Step By Step Photo Instructions:

1. Take all purpose flour, salt, ajwain and baking powder in a bowl. add oil.
2. rub the oil and flour using your fingertips. Do it till everything is mixed and incorporated well.
3. You will get a crumbly texture. It will be like bread crumbs.
4. Start kneading the dough by adding water little at a time. Make a smooth, tight and firm dough. I used less than ⅓ cup of water. The water quantity may vary depends on the freshness of the flour. Cover it and let it rest for 15 minutes.
5. After 15 minutes, knead the dough once again to make it smooth. Divide it into two equal portions. Make smooth balls out of it. Flatten it between your palm and make a disk.
6. Now take one disk and start rolling it.
7. Roll it into a big circle. It should not be too thick or too thin. It should have a medium thickness. I made about 10-11 inch diameter circle.
8. Now prick the entire surface using a fork. Make the holes very near. Not like few holes here and there. This pricking will prevent papdi from puffing while frying.
9. Now using a cookie cutter or small katori or small lid, cut into small bite-size circles. It is about 1 ½ inch diameter circles.
10. Repeat the same with second dough ball and prepare all the papdis.
11. Now heat the oil in a pan on medium heat for frying. Once the oil is hot, slide in a few papdis.
12. Fry them till they are golden brown. Flip them to get even color from both sides.
13. Them remove it using a slotted spoon. Make sure to line the plate with a paper towel to absorb excess oil.
14. Let it cool down completely, then you can store in a container. It stays good for 2 weeks. Serving suggestion: Serve papdi as a snack with a hot cup of tea or coffee. Papdi can be used while making chaat recipes like sev puri, papdi chaat, bhel puri, sukha bhel.

Expert Tips:

Instead of all purpose flour, you can use half all purpose flour and half whole wheat flour.It is important to make 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 a different flavor.