Easy papdi recipe | papdi for chaat | how to make fried papdi
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 50 papdi
- Category: Snack
- Cuisine: indian street food
Ingredients
- 2 cup wheat flour
- ½ cup rava
- ¼ tsp turmeric
- ½ tsp chilli powder
- 1 tsp aamchur
- 1 tsp cumin
- 1 tsp fennel
- ½ tsp ajwain
- 2 tbsp kasuri methi (crushed)
- pinch hing
- 1 tsp salt
- 2 tbsp ghee (hot)
- water (for kneading)
- oil (for frying)
Method
- Firstly, in a large plate, take 2 cups of wheat flour, ½ cup rava, ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp aamchur, 1 tsp cumin, 1 tsp fennel, ½ tsp ajwain, 2 tbsp kasuri methi, pinch hing and 1 tsp salt.
- Mix well, making sure all the spices are well combined.
- Now, pour 2 tbsp hot ghee and mix well.
- Crumble and mix till the flour is moist.
- Knead the dough well, adding warm water as required.
- Knead the dough well to make it soft. The rava will absorb water and become compact.
- Now divide the dough into two halves.
- Roll the dough uniformly, keeping it thin.
- Prick the papdi with a fork to prevent it from puffing up.
- Using a cookie cutter or cup, cut small round puri.
- Fry the papri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.
- Fry on low flame till the papdi floats. This takes approx 1-2 minutes.
- Continue frying on low to medium heat until they become crispy and golden in colour.
- Drain off the papri over kitchen paper to absorb excess oil.
- Finally, serve the Masala Papdi Recipe with evening chai, or store it in an airtight container for a month to prepare papdi chaat.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.