Papdi is a small crisp fried wafer made with all purpose flour or whole wheat flour. Papdi is a base ingredient for many Indian chaat recipes like Papdi Chaat, Sev Puri, Bhel Puri etc. Or you can enjoy plain or with a cup of tea as a snack.
Papdi can be prepared using all purpose flour, whole wheat flour, semolina or combination of any of these ingredients. I always prefer using whole wheat flour with semolina. This Papdies are prepared from combination of all three in 2:2:1 ratio. Give this recipe a try, trust me its really worth making it at home. They stay fresh for couple of days in air tight box. Enjoying snacking!
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Step by Step Instruction with Photos
- In a big mixing bowl add whole wheat flour, all-purpose flour, suzi/semolina, salt and oil.
- Rub the oil and flours with fingertips till everything is mixed and incorporated well. Knead a smooth, tight and firm dough adding water in little at a time. The water quantity may vary on the freshness of the flour. Cover and keep aside for 15-20 minutes.
- Knead again and divide the dough into 6-8 equal balls. On dusted board roll each dough ball to make 10-11 inch diameter circle. It should be not too thick & not too thin.
- Prick the entire surface closely using fork. Pricking will prevent Papdi from puffing while frying and become crisp.
- Using a cookie cutter, cut small bite size circle or different shapes from the rolled dough. Remove the extra rolled dough and use to make the rest of the Papdis.
- Heat oil in a deep frying pan on medium high heat.
- Once oil is hot, slide in few Papdis, fry them till golden brown and crisp from both sides. Drain the Papdi on kitchen paper towels to absorb excess oil.
- Let them cool down completely and enjoy with the cup of hot tea or use to make chaat recipes. Store leftover Papdi air tight container.
Recipe Card
Homemade Papdi/Indian Papdi Recipe
Description
Papdi is a small crisp fried wafer made with all purpose flour or whole wheat flour. Papdi is a base ingredient for many Indian chaat recipes like Papdi Chaat, Sev Puri, Bhel Puri etc.
Ingredients (Servings - 80 pieces)
Instructions
-
In a big mixing bowl add whole wheat flour, all-purpose flour, suzi/semolina, salt and oil. Rub the oil and flours with fingertips till everything is mixed and incorporated well.
-
Knead a smooth, tight and firm dough adding water in little at a time. The water quantity may vary on the freshness of the flour. Cover and keep aside for 15-20 minutes.
-
Knead again and divide the dough into 6-8 equal balls. On dusted board roll each dough ball to make 10-11 inch diameter circle. It should be not too thick & not too thin.
-
Prick the entire surface closely using fork. Pricking will prevent Papdi from puffing while frying and become crisp.
-
Using a cookie cutter, cut small bite size circle or different shapes from the rolled dough. Remove the extra rolled dough and use to make the rest of the Papdis.
-
Heat oil in a deep frying pan on medium high heat.
-
Once oil is hot, slide in few Papdis, fry them till golden brown and crisp from both sides.
-
Drain the Papdi on kitchen paper towels to absorb excess oil.
-
Let them cool down completely and enjoy with the cup of hot tea or use to make chaat recipes. Store leftover Papdi air tight container.
Note
- You can use only whole wheat flour or only all-purpose flour to make Papdis.
- You can store Papdis for couple of weak in air tight container.
