Papadi (chaat), Papdi
by Tarla Dalal

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papdi | papadi recipe | papri recipe | how to make fried papdi for chaat | homemade papdi for chaat | with 21 amazing images.

Papdis are crispy small flat puris used in Indian chaats. Making papadi at home requires slight effort and time, but that's worth it. Learn how to make fried papdi for chaat at home in a step-by-step fashion.

To make papri recipe, you need only 4 ingredients – maida, carom seeds, salt and oil. Knead a firm dough using maida, carom seeds, salt and little oil. Roll into small roundels and deep fry them till golden brown in colour. Crispy fried papadis are ready.

Remember to make the papadi dough stiff and to roll it out as thinly as possible. Prick each papadi well before frying to ensure that they do not puff up while deep-frying in oil.

You can choose to roll out small papadis individually or a large dough circle and cut out small rounds using a cookie cutter or vati. The second option is more time and energy saving though.

Moreover you can can replace plain flour (maida) with whole wheat flour or also make these papdis using a combination of the two flours. Make large quantities of this recipe, so that you can rustle up a chaat recipe when unexpected guests arrive!

Enjoy papdi | papadi recipe | papri recipe | how to make fried papdi for chaat | homemade papdi for chaat | with step-by-step images.

Papadi (chaat), Papdi recipe - How to make Papadi (chaat), Papdi

For Papdis
1 cup plain flour (maida)
1 tsp carom seeds (ajwain)
1/2 tbsp oil for dough
salt to taste
1/4 tsp oil for kneading and smoothening
oil for deep-frying

Method
For papdis

To make papdi, mix the plain flour, ajwain, oil and salt and add enough water to make a firm dough.
Knead well using ¼ tsp of oil.
Cover with a lid and keep aside for 15 minutes.
Divide the dough into 5 equal portions and roll one portion of the dough into about175 mm. (7") diameter circle, without using flour.
Take a small cookie cutter or vati of 1¾" and cut 5 small puris from it.
Gather up the scraps, knead, roll and repeat the process. You will get 42 papdis in all.
Prick each papdi with a fork evenly, so that they do not puff up while frying.
Heat the oil in a deep non-stick pan and deep fry a few papdis at a time over a medium flame till they turn golden brown and crisp from both the sides.
Cool the papdis completely and use as required or store in an air-tight container.

Nutrient values (Abbrv) per serving

Energy	23 cal
Protein	0.3 g
Carbohydrates	2 g
Fiber	0 g
Fat	1.5 g
Cholesterol	0 mg
Sodium	0.3 mg

Click here to view calories for Papadi (chaat), Papdi

Papadi (chaat) Video

Papadi (chaat), Papdi recipe with step by step photos

If you like Papdi

If you like papdi | papri | papadi for chaat | then also try other basic recipes of chaat like

For the dough of Papdi

For preparing the Papdi dough, in a deep bowl take maida. You can even take equal quantities of whole wheat flour and maida for preparing the papdi.
Add ajwain to it. It is also known as carom seeds. You can avoid it if you wish to.
Add the oil. Ghee/Olive oil can also be added as Moyan for the Papadi recipe. The addition of fat to the dough helps in making crispy yet flaky papdi.
Add salt as per taste.

Rub all the ingredients very well with your fingertips to form a bread crumb like mixture.
Add enough water to make dough of papri. The water should be just enough to bring together all the ingredients. Also, the water quantity may vary depends on the freshness/quality of the flour.
Knead a firm dough for papadi recipe. The dough should be similar to puri.
Cover with a lid and keep aside for 15 minutes.

How to make Papdi

To prepare papdi | papri | papadi for chaat | divide the dough into 5 equal portions.

Place a portion of the dough on a rolling board.
With the help of a rolling pin, roll it into about 175 mm. (7") diameter circle, without using flour. You can even roll out a rectangular sheet.
Take a small cookie cutter or vati of 1¾" and cut 5 small puris with it.
Gather up the scraps, knead, roll and repeat the process. You will get 42 papdis in all.
Prick each papadi with a fork evenly, so that they do not puff up while frying. Pricking also ensures that you will get crispy papdi after frying.

Place them on a flat surface or plate.
Heat enough oil in a deep non-stick pan.
Add a few rolled Papdis at a time in hot oil.
Deep fry the papdis till they turn golden brown in colour from both the sides. The papdis will look like this after frying.
Drain on absorbent paper.

Cool completely and serve or store the papdi | papri | papadi for chaat | in an air-tight container. It is very important to cool them completely so as to prevent them from turning soggy when stored in a jar.
If you like these papdis, try using them to make avariety of chaats like, Sev Puri, Bhel Puri and Papdi Chaat.

Chutneys of Chaat

Chutney is an Indian condiment used to enhance the taste of a chaat. Chaat are savoury (can be customized to sweet) snack popular around India. The best part about chutneys is that you can pre-prep before serving and just use them to make your favourite chaat. This makes chaat recipes an ideal during parties and get togethers. Try Mumbai Roadside Chutneys for Chaat like

Puri for Pani Puri

If you like the Papdi for Chaat, then also try Puri for Pani Puri. See detailed recipe of Puri for Pani Puri. For Puri for Pani Puri

Ingredients
1/2 cup semolina (rava)
1/2 tbsp plain flour (maida)
salt to taste
1/4 cup chilled soda
oil for deep-frying

Method
1. Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes
2. Knead and divide the dough into 4 equal portions.
3. Roll a portion of the dough into 175 mm. (7”) diameter circle.
4. Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
5. Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.
6. Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
7. Remove and drain on an absorbent paper and store in an air-tight container. Use as required.