Namkeen papdi recipe

Papdi is round flat deep fried snack that is used in preparing a variety of Indian chaat dishes. Namkeen Papdi are Indian crackers made from wheat flour and gram flour. This is not the one used in chaat but it can be served as a tea time snack or can be relished just plain any time of the day to satisfy the taste buds! This recipe comes from my MIL's recipe collection.

This crunchy, spicy and flavorful papdi is usually made during festival of Holi in North India. It can also be made as Diwali snack. I usually make enough batches of papdis and store it.

If you want to have guilt free snack, you can bake the papdis instead of frying. The fried ones are definitely better in texture and taste however the baked papdi makes a healthy snack.

Step by step namkeen papdi recipe:

1. Mix the whole wheat flour, gram flour (besan), carom seeds (ajwain), cumin seeds (jeera), fennel seeds (sauf), salt, asafoetida (hing), turmeric powder and red chili powder.
   
2. Add in chopped coriander leaves, finely chopped green chili and oil.
   
3. Rub oil in the dough till you get a bread crumb like consistency of the mixture. This method makes the papdi flaky.
   
4. Add water and knead to firm dough. Keep covered for 20 minutes.
   
5. Knead again and then divide the dough into small balls.
   
6. Roll each dough ball into thin, round papdis.
   
7. Prick the papdis with fork or knife, so that they become crisp and don’t puff while frying.
   
8. Once you are done rolling a batch of papdis; slid each papdi carefully in hot oil. With the help of a slotted spoon fry them them till golden.
   
9. Drain the fried papdis on paper towels to remove excess oil. Continue in the same way rolling and frying the papdis.
   
10. Once the papdis are cooled, store them in an air tight container or jar. I like eating them with tea.
    
     

Namkeen papdi recipe below:

Namkeen papdi Prep time Cook time Total 20 min  30 min  50 min Namkeen papdi – crispy and spicy, deep fried flour crackers. AUTHOR: Monali RECIPE TYPE: Snack CUISINE: North Indian SERVES: 8 INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 cup whole wheat flour ½ cup gram flour /besan 1 tsp. carom seeds/ajwain 1 tsp. cumin seeds/jeera 1 tsp. fennel seeds/sauf 1 tsp salt 1 tsp red chili powder ¼ tsp turmeric powder/haldi ¼ tsp asafoetida/hing 4 tbsp. oil ½ cup chopped coriander leaves 1 green chili, finely chopped (optional) Water as required Oil for deep frying  DIRECTION Mix the whole wheat flour, gram flour (besan), carom seeds (ajwain), cumin seeds (jeera), fennel seeds (sauf), salt, asafoetida (hing), turmeric powder and red chili powder. Add in chopped coriander leaves, finely chopped green chili and oil. Rub oil in the dough till you get a bread crumb like consistency of the mixture. This method makes the papdi flaky. Add water and knead to firm dough. Keep covered for 20 minutes. Knead again and then divide the dough into small balls. Roll each dough ball into thin, round papdis. Prick the papdis with fork or knife, so that they become crisp and don’t puff while frying. Once you are done rolling a batch of papdis; slid each papdi carefully in hot oil. With the help of a slotted spoon fry them them till golden. Drain the fried papdis on paper towels to remove excess oil. Continue in the same way rolling and frying the papdis. For baked version, place the papdis in a lightly greased tray. Bake them in a preheated oven at 180 degrees C for 10 minutes or till golden. Keep an eye while baking, as sometimes they bake very quickly. Once the papdis are cooled, store them in an air tight container or jar.  NOTES The papdis should be fried on medium heat. It may take little longer but only then the papdis will become crispy. If it is fried on high flame, the papdis will no longer be crispy. SERVING SUGGESTION Serve them with tea or just have it plain.