Papdi recipe, how to make papdi recipe | Papdi for chaat (2024)

Papdi recipe with step by step photos. Papdi is a flaky and crispy shortbread made with maida or wheat. Papdi is a very essential ingredient for most of the chaat recipes. I am big time chaat lover and often prepare chaat items like pav bhaji,pani puri,bhel puri at home during weekends. Chaat recipes are easy to put together if you make plan before hand and keep few items like papdi,green chutney and sweet chutney handy. Papdi recipe can be made in bulk and stored for few days. If stored properly this keeps well for even one month.

I have tried many variations with papdi recipe. I sometimes make papdi with maida and at times with whole wheat flour. The one I am sharing now is a very easy papdi recipe. I have used a combination of wheat flour and maida. The spices used in papdi recipe are usually cumin,nigella seeds and carom seeds.You can add all the 3 or any combination you prefer. This papdi recipe gives crispy, flaky and delicious papdi. They taste great on their own too. I Love to munch them plain. I also use this papdi in bhel puri, dhai papdi chaat, aloo papdi chaat, masala poori.

To make papdi recipe that is crispy and flaky, some fat should be added to the dough. You cn add butter or ghee or hot oil to the dough. To make crisppy papdi the dough should be stiff. Make the dough similar to poori dough. Next, the temperature of oil used for frying papdi should be correct. if the oil is not hot enough papdi will become soft. If you are used to store bought papdi all these days, give this easy papdi recipe a try!

Store papdi in airtight containers. Serve along with tea or use it in chaat recipes as needed.

Here is how to make papdi recipe with step by step photos. Do try this out!

How to make papdi recipe

1. Take the measured maida and wheat flour in a mixing bowl.

2. Add the ghee,salt,carom seeds,nigella seeds and cumin seeds. Mix well with a spoon till the mixture resembles bread crumbs.

3. Now add the cold water and knead to a stiff dough. Do not add more water. Let the dough rest for 20-30 minutes.

4. Divide the entire dough into 4-6 portions and roll out one portion into a circle,do not roll it very thin,it should be a bit thicker than chapathi.

5. Heat oil for deep frying. While the oil is getting heated,use a small cookie cutter or a lid and cut out small circles from the rolled dough. Prick each papdi with a fork to avoid puffing while frying.

6. Deep fry the cut papdis in the hot oil till golden brown from both sides.

7. Finish off the the rest of the dough same way. Store the fried papdi in an airtight box and serve as teatime snack or use for chaat recipes.

Papdi recipe card below: