Posted on 03/24/2022 at 10:00 AM by Madhu Gadia
Papdi Recipe (Homemade Papdi)
Papdi are crisp small round cracker-like snacks. They have a unique taste and are primarily used to make a variety of chaat, specifically papdi chaat. This is the traditional papdi recipe. It is easy yet time-consuming. These days, depending on where you live, you may be able to purchase papdi in Indian grocery stores.
Tortilla Papdi (go to recipe): I love papdi chaat and have found an easy solution for papdi. Most of my Indian friends make papdi using tortillas. They fry up crispy and taste like papdi.
Prep Time; 10 mins
Cook Time: 60 mins
Makes: 50 each
Serving Size: 8-10 papdi
1 cup all-purpose flour
2 tablespoon cream of wheat
1 tablespoon vegetable oil
5 tablespoon water
1/8 teaspoon salt
oil for deep frying
In a medium mixing bowl or food processor, combine all-purpose flour, cream of wheat, and salt. Pour the oil over the flour and mix well with fingertips or pastry cutter until the flour becomes well coated with oil. Gradually add water to make a stiff dough. (You may have to add 1 to 2 teaspoons more water, if needed). Knead for 2-3 minutes until the dough becomes smooth. Divide the dough into 4 parts and flatten each into a large disk. Cover with a cloth and let sit for 10 minutes.
On a flat surface (a plastic pastry sheet or a wooden board), roll out each disk into a 7-inch circle. Using a 2-inch cookie cutter, cut into circles. Stack the circles on top of each other and pierce with a toothpick, making 5 -7 holes. Separate each circle and place it on a cloth-lined plate.
Roll and repeat the process. Combine all the scraps, roll, and cut more circles. For the final scraps, make 1-inch disks are individual rollout circles.
Heat about 3 inches oil in a wok/karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325°F.) Oil is ready when a pinch of dough dropped into the hot oil quickly rises to the top but does not turn brown right away. Adjust heat as needed.
Carefully drop several papdi at a time into the hot oil. You should be able to fry 15-20 papdi at a time, depending on the size of your frying pan. Fry for 5-7 minutes, turn 1-2 times until the papdi are light brown on both sides.
Drain on a paper towel. Cool completely and store in an airtight container.
Recipe By: Madhu Gadia, MS, RD. For more recipes and blogs, go to www.cuisineofindia.com.