Papdi is a crispy snack made using flour, celery, ghee, salt and water. Papdi can be used for many chaats including Papdi Dahi Chaat, Sev Papdi Chaat etc. I have shared both fried and baked versions of papdi with flour, whole wheat flour. Learn how to make papdi with step by step pictures.
I wanted to make papdis at home, although I have seen readymade papdis in the supermarket. I have made this papdi keeping some conversations in mind so that evening conversations can be enjoyed. Homemade papdi is crispy and delicious, so make it and enjoy.
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about papdi
Papdi is a crisp, light snack that can be served as is or can be used for chaats like Dahi Chaat, Sev Papdi Chaat, Dahi Papdi Chaat etc. This can be easily made at home, I have shared the deep fried and baked version with flour and wheat flour.
During my first trimester when I was carrying Gugu I was craving chaat and I was not able to eat chaat from shops as I used to feel very nauseous after seeing chaat in shops which had a very oily taste, so I decided to make them at home.
I first got ready with chaat-chutney, talked about some healthy things and enjoyed it. i made Dry Bhel Then papdi chaat which I made using this cooked wheat papdi and black gram. I agree that cooked papdi may not taste the same as fried papdi, but it is definitely good enough to eat and it is healthy too.
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Papdi Ingredients
- Flour – You can use all-purpose flour or wheat flour to make papdi. I’ve tried both versions, they taste great.
- celery seeds – Celery seeds are added for taste.
- Ghee – Ghee is added to papdi to give it taste and crisp texture.
- Salt – Salt is added for taste.
- Water – Water is added to the flour and the dough is prepared by kneading it.
- Oil Papdi is deep fried in oil until it becomes crisp.
How to make Papdi step by step
1.Add flour, ghee, celery and salt in a bowl. Mix well, then add water little by little and knead a stiff dough. Cover and keep aside for 30 minutes. Knead again to make a smooth dough.
2. With the help of a rolling pin, roll it out into a thin sheet. Then cut small balls with the help of the lid. Then prick it with a fork to prevent it from swelling while frying.
3. Heat the essential oil and then add in batches of 5-6 and fry until light golden on both sides. Drain in tissue paper, cool and then store in an airtight container.
Bake Whole Wheat Papdi Step by Step
The baked version is crisp but a little tough. But after soaking in the chutney and other garnishes they became a bit soft and I liked it a lot. The main advantage of making chaat at home is that you can add or reduce the ingredients as per your choice and enjoy.
1.Take wheat flour, ghee, salt and celery in a bowl and mix it well with your fingers. – Now add water little by little.
2. Knead it into a soft elastic dough like our chapatti dough. Leave it like this for at least 15 minutes. Then use chapati roller to roll it into a thin circle. Now cut small balls with the help of a lid. Gather additional ingredients and roll out again, repeating until all dough is finished.
3. Preheat the oven at 180 degrees Celsius for 10 minutes. Place it in a baking tray, prick it with a fork to prevent it from puffing up. Bake at the same temperature for 10-12 minutes until golden.
Store in airtight container.
Expert Tips
- Don’t forget to pierce it with a fork, otherwise the papdi will swell.
- Adding celery makes papdi taste better. It remains good for 4-5 days if stored in an airtight container.
- You can also take cumin instead of celery.
serving and storage
Papdi can be served as a tea time snack or can also be used for chatting. Store papdi in a clean airtight container. Papdi keeps well at room temperature for about a week.
If you have any further questions about this papdi recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .
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Papdi Recipe (Fried and Baked)
Papdi is a crispy snack made using flour, celery, ghee, salt and water. Papdi can be used for many chaats including Papdi Dahi Chaat, Sev Papdi Chaat etc. I have shared both fried and baked versions of papdi with flour, whole wheat flour. Learn how to make papdi with step by step pictures.
Material
- 1 cup maida
- 1 small spoon Celery
- 1 tablespoon Ghee
- salt to taste
- water for kneading
- oil for frying
Instruction
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Add flour, ghee, celery and salt in a bowl. Mix well, then add water little by little and knead a stiff dough. Cover and keep aside for 30 minutes. Knead again to make a smooth dough.
-
Roll out a thin sheet with the help of a rolling pin. Then put the lid and cut small balls. Then prick it with a fork to prevent it from swelling while frying.
-
Heat the essential oil and then add in batches of 5-6 and fry until light golden on both sides. Drain it in tissue paper, cool and then store in an airtight container.
-
cooked version
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Preheat the oven at 180 degrees Celsius for 10 minutes. Place it in a baking tray, prick it with a fork to prevent it from puffing up. Bake at the same temperature for 10-12 minutes until golden.
notes
Adding celery improves the taste of papdi. It remains good for 4-5 days if stored in an airtight container.
You can also take cumin instead of celery.
