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Chaat Papdi | Papdi Recipe | How to Make Fried Papdi | Flat Puri for Chaat | Chaat Puri

Updated: Dec 15, 2022

These small, flat Puri or Papdi (because they're flat) are so crispy and delicious that you'll want to eat them as a snack just as they are!


These papdi provide a base ingredient for many chaat recipes so they are great to have on hand. Chaats are basically a wide range of Indian savoury snacks that are typically served as hors d'oeuvres or at roadside tracks from stalls or food carts. I'll be doing videos very soon on Chaat recipes using these delicious Papdi, so make sure you have them on hand!


Chaat Chutney recipes coming soon too! So stay tuned! ENJOY!



Crispy Papdi for Chaat Recipe Cooking Time: 1 1/2 Hours (Approx)

Makes about 150 Papdi

INGREDIENTS

  • 1 Cup (150g) Plain or All Purpose Flour

  • 1/2 Cup (75g) Chappati or Roti Flour

  • 1 TBSP (8g) Chickpea Flour or Besan

  • 1 tsp Salt (adjust to taste)

  • 1 tsp Roasted, Ground Cumin Seeds

  • 2 TBSP Oil

  • 1 - 2 Cups Oil for Frying and Rolling


METHOD


In a large bowl, mix 1 Cup Plain Flour, 1/2 Cup Chappati Flour and 1 TBSP Chickpea flour.


Add 1 tsp Salt and 1 tsp Roasted, Ground Cumin Seeds and mix this in.


Add 2 TBSP Oil and mix.


Make a medium-firm dough using cold water and knead the dough for a minute.


Tip: Use a little Oil at the end to smooth out the dough if needed.



Cover the dough with a damp cloth or with a bowl and let it rest for 15 - 20 minutes on the counter.


Prepare the equipment to fry the Papdi.


After the dough has rested, give it a quick knead and split it into 8-9 balls.


Tip: Don't make the balls too big as you need to roll the roti very thin.


Start heating the oil on a medium heat.


Tip: You don't want the oil too hot as the Papdi needs to cook through, so a medium-low heat is fine.


Oil the counter top and the rolling pin so the dough doesn't stick to it.


Roll the dough ball as thin as you can, less than 1mm thick.


Prick the roti with a fork. You don't want the puri to rise: they are called Papdi because they are flat.


Cut round Papdi using a cookie cutter. (Checkout my online store)! Remove the outer edge and use it roll more roti.


Test if the oil is hot enough by putting in a piece of dough. It should react straight away, but not fiercely, otherwise the oil is too hot.


Place the Papdi in the oil and let it fry for about 30 seconds to a minute on one side.


Tip: Notice the amount of bubbles you see.


Flip the Papdi when it is golden and lettuce other side fry for another minute to a minute and half.


Tip: You'll notice the bubbles reduce while frying. This indicates that the moisture has evaporated and the Papdi are cooked. They should be a lovely golden colour.


Remove the fried Papdi to a plate lined with paper towels.


Continue the above steps with the remaining Papdi.


To store the Papdi, make sure they are completely cooled. Then line an air-tight container or jar with a paper towel and put the Papdi inside.


The Papdi should stay fresh for 3-4 weeks. It's great to keep on hand as a snack or for any Chaat you make! ENJOY!



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