Papdi
Crispy, golden, and irresistibly crunchy, Papdi is a beloved Indian snack that serves as the perfect base for a variety of chaats like sev puri and dahi puri or as a standalone treat with tea. Crafted from a blend of all-purpose flour, semolina, and aromatic carom seeds (ajwain), this deep-fried delight boasts a unique texture and flavor that set it apart. The dough is carefully prepared, rolled thin, and pricked to ensure a flaky, crisp consistency—ideal for holding toppings or dipping in chutneys. Easy to store and bursting with versatility, homemade papdi offers a deliciously authentic taste of Indian street food made right in your kitchen. Whether you’re hosting a party or simply craving something savory, this quick and satisfying recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup All-purpose flour (maida)
- 2 tablespoons Semolina (sooji)
- 1 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil (for the dough)
- 0.25 cup Water
- 2 cups Oil (for deep-frying)
Instructions
In a mixing bowl, combine the all-purpose flour, semolina, carom seeds, and salt.
Add 2 tablespoons of vegetable oil to the dry mixture. Rub the oil into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add water, 1 tablespoon at a time, and knead to form a stiff, smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
After resting, divide the dough into four equal portions. Roll out each portion on a clean surface into thin sheets, approximately 1-2 mm thick.
Using a small round cutter (or the rim of a glass), cut out circles from the rolled dough. Prick each circle with a fork to prevent puffing while frying.
Heat 2 cups of oil in a deep pan over medium heat. To check if the oil is ready, drop a small piece of dough into it. If it rises to the surface slowly with bubbles, the oil is hot enough.
Carefully drop a few circles of dough into the hot oil. Fry in batches without overcrowding the pan.
Fry the papdi on medium heat until golden brown and crisp, flipping them occasionally to ensure even cooking. This process will take about 3-4 minutes per batch.
Remove the papdi from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Let the papdi cool completely before storing them in an airtight container. Serve as a snack or use in chaats like sev puri or dahi puri.
Nutrition Facts
Calories |
4942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.3 g | 644% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 0.4 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
