Papdi recipe | Masala Papdi for Chaat & Tea Time Snack with detailed photo and video recipe. A crispy, easy-to-make deep-fried flat disc snack made with wheat flour and spices. It is commonly used in various chaat recipes, but can also be enjoyed as an evening snack with a cup of tea or coffee. There are many ways to make these crispy flat puris, which mainly depend on the use of plain flour and in this recipe, wheat flour is used.
Papdi recipe | Masala Papdi for Chaat & Tea Time Snack with step-by-step photo and video recipe. Chaat recipes have become an integral part of India, leading to numerous recipes. Obviously, these recipes can be made with different ingredients that are combined and assembled to deliver the final product. One key ingredient in the chaat recipe is the papdi, which can be used to make papdi chaat and masala puri.
I suppose the typical practice in many Indian households is to purchase all the necessary ingredients from the store and assemble them as needed. I believe the primary reason is that many of these ingredients are perceived as being time-consuming or challenging to prepare. Perhaps the papdi recipe is considered not-so-easy either. In addition, with this recipe, I aim to demonstrate that the papdi recipe is remarkably simple and accessible to almost everyone. Moreover, I would like to prove another point: making these recipes without any additives can improve the shelf life. Lastly, it is fresh, healthy, and free from adulteration, making it edible for almost everyone.
Additionally, I would like to share a few more tips, suggestions, and variations to help you achieve a perfect crisp papdi recipe. Firstly, store-bought pooris are typically made with maida or plain flour, which is more popular than wheat-based alternatives. As a matter of fact, you can replace the wheat flour with maida with the same proportions highlighted below. Secondly, deep frying is the best option to make these crisp and brittle. Having said that, do not overcrowd or fry them in high flame. Lastly, store these deep-fried ones in an airtight container in a cool and dry place. You can prepare these well in advance and use them as needed.
Finally, I invite you to explore my other related Chaat Recipes Collection alongside this papdi recipe post. It mainly includes recipes like papdi chaat, dry garlic chutney, garlic chutney, ragda, puri for pani puri, black chana chaat, peanut chaat, samosa chaat, sev puri, and kachori chaat. Further to these, I would like to highlight my other related recipe collections, like,
About Masala Papdi
Masala Papdi, perfect for Chaat & Tea Time Snacks, is simple and easy to prepare at home. It serves as a multipurpose snack suitable for various uses. You can use it as a base for popular chaat recipes like sev puri or masala puri. It also tastes great when enjoyed plain as a tea-time snack. Many serve it as a side dish with rasam rice or dal, replacing papad or fryums. The ingredients are basic and require little effort to shape and fry. Frying on a slow to medium flame keeps each piece crisp and flaky. In addition, the aroma of fried papdi fills the kitchen with warmth. It is perfect for festive occasions or quick evening treats. Each bite gives a light crunch that pairs well with any dish.
This snack has many interesting variations that suit different tastes. The most common version stays plain and savoury without added spices. A popular alternative is the masala variant with pepper and chilli powder. These spices make it special and enhance its versatility. Using masala papdi in chaats brings an extra layer of flavour. It leaves a subtle trace of spice in every bite of the mixture. You can also bake or air fry it for a healthier option. The oven version stays light but differs slightly in taste and texture. It is best stored in an airtight jar to maintain crispness. Overall, papdi remains one of the easiest and most rewarding snacks to prepare.
Fun Fact:
The word papdi comes from the Hindi term meaning “thin wafer,” reflecting its crisp texture and delicate form.
Chef Tips for Masala Papdi
Masala Papdi for Chaat & Tea Time Snack is a 2-in-1 treat that’s crispy, flaky, and flavorful, made from simple ingredients. It serves as both a chaat base and a light tea-time snack.
- Dough: Knead a firm dough using maida, oil, salt, and water. Rest it for ten minutes to make rolling easy.
- Rolling: Roll the dough evenly to a medium thickness. Use a fork to prick the surface and prevent puffing.
- Frying: Fry on a slow to medium flame for a uniform golden texture. Maintain oil temperature for crispness.
- Masala Mix: Sprinkle pepper, chilli powder, and salt while the mixture is still warm. The heat helps the masala stick well.
- Storage: Cool completely before storing. Keep in an airtight container to preserve freshness and crunch.
FAQs
- How do I keep papdi crisp for days?
Cool fully after frying and store in an airtight jar. Place the jar in a dry spot away from steam. - Which flour works best for papdi?
Use maida for a light and flaky texture. Add a spoonful of semolina for an extra bite. - How do I stop papdi from puffing?
Prick each disc with a fork before frying. Roll to even thickness for consistent results. - Can I bake or air fry papdi?
Yes, brush lightly with oil and bake or air fry until crisp. Watch closely to avoid overbrowning. - How do I make masala papdi?
Mix salt, chilli powder, and pepper. Toss warm papdi with the mix so the spices stick well.
Video Recipe
Recipe Card for Masala Papdi
Papdi Recipe | Masala Papdi for Chaat & Tea Time Snack
Ingredients
- 2 cup wheat flour
- ½ cup rava
- ¼ tsp turmeric
- ½ tsp chilli powder
- 1 tsp aamchur
- 1 tsp cumin
- 1 tsp fennel
- ½ tsp ajwain
- 2 tbsp kasuri methi, crushed
- pinch hing
- 1 tsp salt
- 2 tbsp ghee, hot
- water, for kneading
- oil, for frying
Instructions
- Firstly, in a large plate, take 2 cups of wheat flour, ½ cup rava, ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp aamchur, 1 tsp cumin, 1 tsp fennel, ½ tsp ajwain, 2 tbsp kasuri methi, pinch hing and 1 tsp salt.
- Mix well, making sure all the spices are well combined.
- Now, pour 2 tbsp hot ghee and mix well.
- Crumble and mix till the flour is moist.
- Knead the dough well, adding warm water as required.
- Knead the dough well to make it soft. The rava will absorb water and become compact.
- Now divide the dough into two halves.
- Roll the dough uniformly, keeping it thin.
- Prick the papdi with a fork to prevent it from puffing up.
- Using a cookie cutter or cup, cut small round puri.
- Fry the papri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.
- Fry on low flame till the papdi floats. This takes approx 1-2 minutes.
- Continue frying on low to medium heat until they become crispy and golden in colour.
- Drain off the papri over kitchen paper to absorb excess oil.
- Finally, serve the Masala Papdi Recipe with evening chai, or store it in an airtight container for a month to prepare papdi chaat.
How to Make Papdi with Step-by-step Photos
- Firstly, in a large plate, take 2 cups of wheat flour, ½ cup rava, ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp aamchur, 1 tsp cumin, 1 tsp fennel, ½ tsp ajwain, 2 tbsp kasuri methi, pinch hing and 1 tsp salt.
- Mix well, making sure all the spices are well combined.
- Now, pour 2 tbsp hot ghee and mix well.
- Crumble and mix till the flour is moist.
-
Knead the dough well, adding warm water as required.
-
Knead the dough well to make it soft. The rava will absorb water and become compact.
-
Now divide the dough into two halves.
-
Roll the dough uniformly, keeping it thin.
- Prick the papdi with a fork to prevent it from puffing up.
-
Using a cookie cutter or cup, cut small round puri.
- Fry the papri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.
-
Fry on low flame till the papdi floats. This takes approx 1-2 minutes.
-
Continue frying on low to medium heat until they become crispy and golden in colour.
-
Drain off the papri over kitchen paper to absorb excess oil.
-
Finally, serve the Masala Papdi Recipe with evening chai, or store it in an airtight container for a month to prepare papdi chaat.
Notes
- Firstly, adding masala is optional. You can skip it to make the plain papdi recipe.
- Also, adding ghee to the flour will enhance the flavour of papdi.
- Additionally, fry on a low flame, else they won’t turn crunchy.
- Finally, Masala Papdi Recipe tastes great when it is crispy.