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!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a mixing bowl, combine the all-purpose flour, semolina, carom seeds, and salt.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Carefully drop a few circles of dough into the hot oil. Fry in batches without overcrowding the pan.

Step 8

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.

Step 9

Remove the papdi from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Step 10

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

Serving size	(708.4g)

Amount per serving	% Daily Value*
Calories	4941.9

Total Fat 502.3g	0%
Saturated Fat 70.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1184.7mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 4.9g	0%
Total Sugars 0.4g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 57.4mg	0%
Iron 2.6mg	0%
Potassium 167.2mg	0%

*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.

Source of Calories

Fat: 90.1%

Protein: 1.2%

Carbs: 8.7%