Papdi can be purchased at Asian grocers but if you are a keen cook, try making them.
These papdi or fried wheat crackers are excellent on their own as a snack but they can be and are used in so many ways. Try homemade papdi in bhel puri. They are essentially small puris so they are amazing stirred into the bhel puri mix.
I usually use the scraps for this. You could also make dahi papdi chaat which calls for papdi. It is in the name after all.
You could even serve Papdi as canapes topped with whatever sounds good. You can’t go wrong topping them with the tomato and onion masala used in my masala papad recipe or soft homemade paneer.
Once the oil is added and mixed in, the flour will look like bread crumbs
Form into smaller balls to make rolling them out easier.
Roll out the dough so that it is really thin. About 2mm.
Fry until browned. You will get crispier papdi if you make a few holes in each circle. (not shown).
Don’t throw away any scraps! Fry them too. They are good used in chaats.
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Yield: Makes 40
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
2 cups plain or chapatti flour
1 tsp ajwain
½ teaspoon salt
3 tbsp melted ghee or rapeseed oil
7 tbsp water
2 cups plain flour
Flaky sea salt as required
oil for deep frying
Mix the flour with the ajwain and salt and then add the oil. Move it around with your hands until it the flour begins to look like bread crumbs. Slowly add the water, one tablespoon at a time and knead the flour into a firm hard dough. Cover with cling film to rest for ten minutes.
Divide the dough ball into four equal sized balls. These will be easier to work with. Take one ball and knead it so that you have a firm workable dough. Allow to rest, covered for 30 minutes.
Roll out each dough ball until very thin with a heavy rolling pin. Cut into small circle shapes. Prick each circle a couple of times with a fork (not photographed). This will make them extra crispy.
Heat about 10cm, (4 inches) of oil in a large pan. When visibly hot, fry the padhi until they are crisp and golden brown. The oil will stop sizzling when the padhis are completely fried.
Transfer the finished papdis to a paper towel to drain any excess oil. Eat immediately or store in an airtight container. These will stay fresh for at least a week.
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