Papdi (Deep Fried Version)

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Papdis are deep fried and crisp small pooris which are a Star ingredient in the most popular version of Chaat “Papdi Chaat”. We all know India is a land of tongue tickling street foods. And out all other street foods, chaat is my favorite, Papdi Chaat.Papdis add crunch to the chaat.
Papdis are made with all-purpose flour, carom seeds, ghee/oil and salt. Mix all these ingredients and knead a soft dough and roll like a roti, little thick than a normal roti and shape them into small poori or any other shape you like and then deep fry them. Simple, Papdis are ready.
You can make enough batch of papdis and store them in an air tight container and use them whenever you want to make chaat or just eat papdis with your cup of Masala Chai/coffee. You can enjoy papdi with mint-coriander chutney.
I have already shared the recipe for Baked Papdi in Katori Style and now I am going to share the recipe for flat Fried Papdi’s.
Learn step by step recipe with the help of pictures for Papdi. You can also check my blog for Baked Papdi in Katori Style.
Other Snacks ideas: Baked Samosa, Katori Chaat, Chickpeas Tikki
Serves 4-5

  • 1 Cup all purpose flour/ Maida
  • 2 Tbsp ghee/ Oil
  • 1 Tsp carom seeds
  • Salt as required
  • Water for kneading

Step 1- In a large bowl take all purpose flour and add carom seeds, salt and ghee/ oil. Mix well using your fingertips

Step 2- Then add water as needed and knead into a smooth dough. Do not add more water and knead for at least 8-9mins. Once the dough is ready to roll like a roti. It should not be too thick or too thin

Step 3- Using a fork prick the papdis so that they don’t puff while frying. Using a small katori cut the into papdi shape

Step 4- Heat oil in a deep pan and once the oil is hot, slide the papdis and fry them on medium heat until golden brown and crisp and remove them on a kitchen towel



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