Papdi recipe/Papdi for chaat

Papdi is a versatile snack. We can call it fried salted crackers.  It is great on its own with tea/coffee and tastes even better as papdi chaat. It lasts for weeks, as it has good shelf life, if stored properly in air tight container, so it is a great anytime snack and enjoyed every time with different variations.

Here is easy and simple tea time snack recipe for you. Papdi is one of the best homemade travelling snacks. Here I have used ajwain/carom seeds which add the taste and aroma to the papdi. You may use sesame seeds, onion seeds/kalaunji, jeera/cumin seeds or some other spices of your choice. But I like ajwain/carom seeds flavor.

This is a superlative namkeen recipe and a scrumptious Indian snacks. This papdi can be used to make different chaats like sev puri, bhel puri, papdi chaat. If you love chaats here is the simple papdi recipe which you can make and enjoy preparing different chaats. 

Step by step recipe of Papdi:

Take a mixing bowl and add maida/refined flour, salt and ajwain/carom seeds.

Mix well and then add oil to the mixture.

Mix everything with the help of your fingers till the mixture gets crumbly.

Prepare a medium consistency dough. Dough should not be too hard or too soft.

Make equal parts of the dough. Place it on dusted board and with the help of rolling pin, roll it in circle shape like roti. Roti must not be too thin or too thick but of medium consistency.

Now cut the ajwain papdi with the help of cutter in round shape or any shape or size you want. Prick with the help of fork or knife.

Separate the papdi and let it rest on a parchment papaer until all dough is over and you are done rolling and cutting papdi. The left out dough can be reused and rolled.

Take a skillet. Add oil to the skillet and heat it on high flame. Place papdi into the hot oil and reduce the flame.

After 2-3 minutes flip it and turn the flame to medium for 1 minute. Now reduce the flame and allow the papdi to fry on other side until it gets good golden brown color. Remove papdi on kitchen towel to drain excess oil.

Papdi is ready to serve and can be stored in air tight container for few weeks.

Enjoy papdi with tea or chatnis/dip.

Why should you fry papdi on medium heat? Because if you fry them on high heat, they will become soft after cooling down instead of staying crisp. If you fry on low heat, they will become too hard. They should ideally be crunchy and crispy. Kids enjoy these crunchy and crisp crackers. This simple papdi will help you keep your kids away from packed snacks.

Below is the printable version of this recipe.

Papdi recipe below:

Papdi recipe Prep time Cook time Total  10 min 30 min  40 min Papdi -  Crispy Indian fried salted crackers flavored with carom seeds. AUTHOR: Monali RECIPE TYPE: snack CUISINE: North Indian INGREDIENTS (measuring cup used, 1 cup=237 ml) 2½ cup maida/refined flour/all-purpose flour 4 tbsp. oil 1 tbsp. ajwain/carom seeds Salt to taste Water as required to knead the dough Oil for deep frying    DIRECTION Take maida/refined flour in a mixing bowl, add salt and ajwain/carom seeds. Mix well and then add oil to the mixture. Mix everything with the help of your fingers till the mixture gets crumbly. Prepare medium consistency dough. Dough should not be too hard or too soft.  Make equal parts of the dough. Place it on dusted board and with the help of rolling pin, roll it in circle shape like roti. Roti must not be too thin or too thick but of medium consistency. Now cut the ajwain papdi with the help of cutter in round shape or any shape or size you want. Prick with the help of fork or knife. Similarly make all the papdi and let it rest on a parchment paper, until all are done. Now for frying, take a skillet. Add oil to the skillet and heat it on high flame. Place papdi into the hot oil and reduce the flame. After 2-3 minutes flip it and turn the flame to medium for 1 minute. Now reduce the flame and allow the papdi to fry on other side until it gets good golden brown color. Remove papdi on kitchen towel to drain excess oil. Papdi is ready to serve and can be stored in air tight container for few weeks. Enjoy papdi with tea or chutney/dip.