Success of a good Papdi Chaat lies in how good the Papdi is. Papdis are deep fried, crisp, small flour crackers with either carom seeds or Kasuri Methi. They are used in most chaat snacks like Papdi Chaat, Sev Puri, Bhel Puri, etc. They can also be enjoyed just plain (and tastes similar to Namak Paray) or with a cup of tea as snack. Below is the “step by step pictorial recipe of how to make papdi”. I must add though its a bit of time consuming activity, end result is great and you can keep it preserved for long.
- All purpose flour/Maida – 1.5 cup
- Carom seeds – 1 teaspoon
- Oil – 3 tablespoon
- Salt – 1 teaspoon or as per your taste
- Luke warm water – 1/2 cup
- Oil – for deep frying
In a large mixing bowl, add all purpose flour, carom seeds, salt and 3 tablespoon oil and mix everything well.
- Now with the help of lukewarm water, knead this mixture to a firm dough and keep it covered for 20 minutes.
- After 20 minutes, knead it again and divide the dough into 5-6 equal parts and make them round. Roll each ball thin with a rolling pin. Now using a cookie cutter or a small bowl with sharp edges, cut few round as shown in picture. Remove the extra dough from sides and use it again to make the rest of the papdis by repeating this step.
- Alternatively you can divide the dough into equal tiny parts and then roll the papdis individually. Prick the cut out papdis with fork or knife, so that they don’t puff while frying and remains crisp after frying.
- Now heat oil in a pan or kadhai for deep frying the papdi. Once the oil is hot enough, slid the papdi in oil and fry them till golden by turning them few times.
- Take them out on kitchen towel to remove excess oil. Once they are cooled, store them in an air tight box or jar and use them whenever you want to make papdi chaat, sev poori,or bhel poori.
You can bake papdi instead of deep frying. For that, after rolling the papdi, place them on a baking tray and bake them for 35-40 minutes at 180 degrees temperature.
You can also add wheat flour with the all purpose flour to make papdi. In that case just reduce the amount of all purpose flour.