Papdi is the savory Indian crackers. It is the key component to make a variety of Chaat dishes like dahi papdi chaat, Bhalla papdi chaat, or bhel puri. This is a tried and tested papdi recipe followed in my family for generations. Be sure to watch the video!
Homemade Papdi
If you love Indian Chaat, then a jar full of homemade papdi is a must-have pantry essential.
Green Pudina Chutney , crisp papdi, sweet tamarind sauce, Chaat masala, and roasted cumin powder are the few quintessential toppings for any Indian Chaat.
And you will be surprised to know that making papdi at home from scratch is a straightforward process. You need only 5 ingredients to make these vegan Indian crackers. So let’s dive into the papdi recipe!
How To Make
Step 1) In a large bowl, combine flour with semolina. Add salt and ajwain. Mix nicely. Add oil into the flour.
Step 1
Step 2
Step 2) Rub oil and flour between fingers to get the breadcrumb-like consistency. Using a tablespoon of water at a time, bind firm dough.
Step 3
Step 4
Step 3) Cover the dough with a moist cloth and allow to rest for 10 minutes. Grease a rolling pin with a teaspoon of oil. Divide the dough into 4 equal parts. Roll out each dough ball into a large sheet similar to chapati.
Step 5
Step 6
Step 4) Prick the papdi using a fork/toothpick to avoid puffing up while deep frying. Using a round cookie cutter, cut rounds of equal size from the rolled dough sheet.
Step 7
Step 8
Step 5) Heat oil in a frying pan over medium-high flame. Slide the crackers in small batches into the hot oil. Fry until lightly golden on both sides. Reduce the heat if papdi starts burning or turning brown very fast. Flip them to the other side for even cooking.
Step 9
Step 10
My Tried & True Tips
Papdi Dough: Do not add too much oil to the dough. Else, papdi will become flaky and not crisp.
For binding the dough, do not add too much water. We need a firm dough. Once the dough comes together, knead it for 5 – 10 minutes to make it pliable. The dough should be firm and smooth to touch.
Shaping Papdi: Do not roll out the dough sheet too thick. A papdi has a thickness similar to a chapati. It is a crisp and thin cracker.
Don’t forget to prick the papdi before frying using a knife or fork. This will ensure that they don’t puff up like golgappa or pain puri while frying.
Frying Papdi: Always deep-fry papdi over medium-high heat. So they are evenly cooked and do not get burnt.
Storing Papdi: Before storing papdi in a container, make sure to cool them completely at room temperature for 1 – 2 hours. After frying, I let them sit in a metal colander.
Homemade Papdi
Serving Suggestion
A papdi is used as a topping for various Indian Chaat dishes. But one of my favorites is the Dahi Papdi Chaat . The crisp papdi layered with sweet curd, chutney, sev, and spices.
Here are a few other ways to serve papdi
Option 1) Mix hung curd, chopped coriander, mint, and spring onion greens along with salt and pepper. Whisk nicely. The topping should be of thick consistency. Dress papdi with this continental topping.
Option 2) Crush 5 – 6 papdi in a bowl, add fried noodles, tomato sauce, Schezwan sauce, and chopped green onion. Mix nicely, and here is your Chinese Papadi Chaat ready. Or you can add crushed papdi in Chinese Bhel as well.
Watch Papdi Recipe Video
How To Store Papdi
Homemade Papdi is stored at room temperature in an airtight container. No need to keep it in the fridge. But make sure before storing papdi is not warm to touch. It should cool down completely.
For traveling, you can carry papdi in a ziplock bag.
More Indian Chaat Recipes
- Bread Basket Chaat
- Aloo Tikki Chaat
- Moong Dal Chaat
- Dahi Bhalla Chaat
- Matar Kachori
- Lobia Chaat
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup all-purpose flour (maida)
- ▢ ¼ Cup semolina (suji/rava)
- ▢ 2 tablespoon refined oil
- ▢ 1 teaspoon ajwain (carom seeds)
- ▢ Salt to taste
- ▢ ⅓ Cup water
- ▢ 3 Cup refined oil, for deep frying
Instructions
Prepare Dough:
- In a large bowl sift flour with semolina. Add salt and ajwain. Mix nicely.
- Add oil into the flour. Rub oil and flour between fingers to get the breadcrumb-like consistency.
- Using a tablespoon of water at a time bind firm dough. the dough should be firm to tough. Hence, do not add all the water at a time. Knead the dough for 5 – 10 minutes.
- Cover the dough with a moist piece of cloth and allow to rest for 10 minutes.
Prepare Papdi:
- Grease a rolling pin with a teaspoon of oil.
- Divide the dough into 4 equal parts. Roll out each dough ball into a large sheet similar to chapati.
- Using a round cookie cutter cut rounds of equal size from the rolled dough sheet.
- Prick the papdi using a fork/toothpick to avoid puffing up while deep frying.
- Similarly, shape all the papdi and arrange in a large plate or baking tray.
Deep-Fry Papdi:
- Heat oil in a frying pan over medium-high flame.
- Slide the papdi in small batches into the hot oil. Fry until light golden in color on both sides. Reduce the heat if papdi start burning or turning brown very fast. Flip them to the other side for even cooking.
- Transfer to a large metal sieve or a plate lined with a paper towel. Allow cooling completely at room temperature before storing.
- Once cooled, store papdi in an airtight container at room temperature. It stays fresh for more than a month.
- Serve papdi as Dahi Papdi Chaat.
Recipe Notes:
- Do not add too much oil or water to the dough. Else, papdi will not become flaky crisp.
- A papdi has a thickness similar to a chapati. It is a crisp and thin cracker.
- Don’t forget to prick the papdi before frying using a knife or fork.
- Always deep-fry papdi over medium-high heat. So they are evenly cooked and do not get burnt.
Nutrition
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Homemade Papdi Recipe
Ingredients
- 2 Cup all-purpose flour (maida)
- ¼ Cup semolina (suji/rava)
- 2 tablespoon refined oil
- 1 teaspoon ajwain (carom seeds)
- Salt to taste
- ⅓ Cup water
- 3 Cup refined oil, for deep frying
Instructions
Prepare Dough:
- In a large bowl sift flour with semolina. Add salt and ajwain. Mix nicely.
- Add oil into the flour. Rub oil and flour between fingers to get the breadcrumb-like consistency.
- Using a tablespoon of water at a time bind firm dough. the dough should be firm to tough. Hence, do not add all the water at a time. Knead the dough for 5 - 10 minutes.
- Cover the dough with a moist piece of cloth and allow to rest for 10 minutes.
Prepare Papdi:
- Grease a rolling pin with a teaspoon of oil.
- Divide the dough into 4 equal parts. Roll out each dough ball into a large sheet similar to chapati.
- Using a round cookie cutter cut rounds of equal size from the rolled dough sheet.
- Prick the papdi using a fork/toothpick to avoid puffing up while deep frying.
- Similarly, shape all the papdi and arrange in a large plate or baking tray.
Deep-Fry Papdi:
- Heat oil in a frying pan over medium-high flame.
- Slide the papdi in small batches into the hot oil. Fry until light golden in color on both sides. Reduce the heat if papdi start burning or turning brown very fast. Flip them to the other side for even cooking.
- Transfer to a large metal sieve or a plate lined with a paper towel. Allow cooling completely at room temperature before storing.
- Once cooled, store papdi in an airtight container at room temperature. It stays fresh for more than a month.
- Serve papdi as Dahi Papdi Chaat.
Video
Notes
- Do not add too much oil or water to the dough. Else, papdi will not become flaky crisp.
- A papdi has a thickness similar to a chapati. It is a crisp and thin cracker.
- Don’t forget to prick the papdi before frying using a knife or fork.
- Always deep-fry papdi over medium-high heat. So they are evenly cooked and do not get burnt.
Nutrition
Paan Thandai is a refreshing betel leaf-flavoured Indian drink. It has the bright green colour of betel (paan) leaves and all the deliciousness of a thandai. Be sure to watch the video!
The two dishes which are the quintessential part of the Holi festival celebration are – Thandai and Ghujia .
Thandai is a traditional Indian drink. It is widely popular for its medicinal and cooling health benefits.
Here are some Health Benefits of Thandai by the industry experts:
- It is an excellent energy booster, especially during the summer season.
- Thandai aids in digestion and helps in cooling down the body.
- It is also a sort of anti-depressant and helps in improving the mood
- It is a fantastic immunity booster and keeps you safe from heat strokes.
The Paan Thandai
If you are bored of the classic thandai flavour, try this refreshing paan thandai. It has the creaminess of thandai combined with the taste of betel leaves.
I use my instant thandai powder to make this thandai recipe. You also need betel leaves (paan), gulkand, sugar, milk, and ice cubes to make this thandai.
All you need to do is mix it all in a blender. And serve thandai chilled.
Watch Paan Thandai Video
Serving Suggestion
Serve paan thandai chilled or at room temperature. I like to add a few cubes to it while serving.
Please note that thandai is a milk-based drink. Hence, do not leave it at room temperature for more than 2 – 3 hours, especially in a hot and humid climate. It is always best to store it in the refrigerator.
You can make the instant thandai powder in advance and store it for 6 months in the refrigerator.
More Indian Drink Recipes
- Aam Panna
- Mango Lassi
- Sattu Sharbat
- Masala Chaas
- Sugarcane Juice
- Kesar Badam Milk
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup milk, chilled or semi-frozen
- ▢ 4 tablespoon thandai masala ( see recipe )
- ▢ 1 tablespoon gulkand paste (see notes)
- ▢ 2 tablespoon granulated white sugar or to taste
- ▢ 3 fresh betel leaves (paan leaves), chopped
- ▢ 5 – 6 ice cubes
Instructions
- Combine thandai masala with milk. Mix nicely.
- Add all the ingredients into the blender including the thandai milk paste and ice cubes. Blend to a smooth consistency.
- Serve paan thandai chilled or at room temperature.
Recipe Notes:
- Do not blend the paan thandai for too long otherwise, the green color turns into brown because of the heat.
- It is best to enjoy paan thandai within 2 – 3 hours of making.
- Gulkand is a sweet preserve of rose petals. It is used to make meetha paan. You can easily get gulkand paste in the Indian grocery stores, supermarkets, or online stores like Amazon, Big Basket, etc.
Nutrition
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