Homemade Papdi/Indian Papdi Recipe
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
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.
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- ½ cup Suzi/Semolina
- ¼ Tsp. Salt
- 3 Tbsp. Oil
- Warm water (for kneading)
- Oil (for frying)
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.
- 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.
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