Papdi recipe for Chaat/Flour crisps for Indian Chaat recipe (Fried version)


Best known for its use in Indian Chaat recipes like sev puri, papdi chaat, bhel puri and many. Few days back I made Sev puri for my tea snack and papdi being the main ingredient. Papdi doesn’t actually take a lot of time and can be made easily. It needs a small trick to make them crispy.

These crispy flakes are deep fried. Whoever are health conscious, you can bake them too. I shall write on the baked version next time. The main ingredient used here is All purpose flour. You also can use half portion whole wheat flour  to make a healthier version papdi. In that case, use half portion wheat flour and half portion all purpose flour. Rest of the ingredients remain same 🙂

As I initially mentioned about a small trick to make them crispier, You should add ghee/clarified butter to the dough before you knead and mix it evenly with the flour and other ingredients. The resultant will be a crumbled flour mixture. To this you add water in parts and make a firm dough.

Texture of the dough plays a vital role in the soft yet crisp papdis. If the dough is too soft, it absorbs a lot of oil and does not turn crisp. If its too hard, you cannot roll them thin and it becomes difficult.

The main part which attracts us is the taste of Ajwain/Carom seeds which enhances the taste of papdi. You can make these papdis as a finger food for your toddler. Home made snacks are way healthier than the store bought isn’t it?? If you do not want to feedyour kids APF replace it with 1:1 ratio of whole wheat flour and APF.

Do not try making this with whole wheat flour ONLY! I have tried it twice and they were a disaster. The papdis do not taste any good with just wheat flour. Its tastes just like poori which we make for breakfast 🙂


Maida/All purpose flour – 1 cup

Carom seeds/Ajwain -1 tsp

Baking soda -a pinch

Ghee/Clarified butter- 1 tbsp

Salt to taste

Oil + Vanaspati/Margarine for deep frying


  1. In a mixing bowl, seive Maida/APF twice
  2. Add carrom seeds/Ajwain
  3. Add Ghee/clarified butter and mix thoroughly with your hands
  4. It should look like a crumbled mix
  5. Now add water little by little and form a firm dough
  6. Cover it with a damp cloth and set aside for ten minutes
  7. Meanwhile heat oil+vanaspathi
  8. Roll out the dough very thin (like you roll for tortillas)
  9. Make perforations with the help of a fork
  10. With the help of a round cookie cut into round shapes
  11. Deep fry the papdis  till they turn brown in colour
  12. Place it on a kitchen tissue to drain the excess oil.
  13. Once it cools, transfer it in an airtight container and store it in a warm place
  14. Use it when you make Indian chaat like sev puri, papdi chaat and many


3 Comments Add yours

  1. Wow Neetu your papdi really looks crispy… Well explained …👍


    1. Thank You Dear Saumya 😉

      Liked by 1 person

  2. mistimaan says:

    Looks so tasty….love to eat it 🙂


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