Homemade Papri Recipe – Step-by-Step Papdi
Papdi is round, crispy deep-fried poori made from flour and spices.
It is the main key ingredient in most of the chaats like papri chaat, sev puri, and bhel puri. Papdi is made either from wheat flour or maida.
These papdi’s are perfect for all types of chaat and with evening tea. Ready-made papdi packets are available in the market, but there is no comparison to homemade papdi, both in quality and hygiene-wise.
It is not hard but slightly time-consuming to make them at home. All you need is flour, carom seeds, salt, and oil. Mix all the ingredients in a mixing bowl, Knead a stiff dough, roll out small-sized pooris, and deep fry them till they turn golden. Deep-fried crispy savory papdi’s are ready.
There is two way to make these papris for chaat. You can individually roll out each papri and fry them or roll a large dough circle and cut them into small pooris with a cutter. The second option is much easier, quicker, and time saver. Always prick the papdi with a fork so they don’t puff up while deep frying in the oil.
Always make them in a lot and store them in an air-tight container. You can use them to make a chaat or a tea-time snack. The shelf life is good, stays fresh for 15 days.
Ghee is better to achieve the desired crispiness and flakiness in papdi, although oil can be an alternative option. I favor ghee over oil. Moreover, ghee is preferable for extending the shelf life of the papdi compared to oil.
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Recipe Video
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Homemade Papri Recipe – Step-by-Step Papdi(Updated)
Ingredients
- 1 cup Maida
- 2 tbsp Ghee
- ¼ tsp Carom Seeds
- 1 tsp Ghee
- Salt as per taste
- Oil for frying
Instructions
- Add 1 cup maida, ¼ tsp carom seeds, salt to taste, and 2 tbsp ghee in a mixing bowl.
- Mix all the ingredients well. Ensure the mixture is moist and holds shape.
- Add water and knead a semi-soft dough.
- Add 1 tsp ghee and knead the dough well.
- Cover and rest the dough for 10 minutes.
- After 10 minutes, knead the dough well once again.
- Pinch a portion of the dough. Form a ball and flatten it.
- Using a rolling pin, roll slightly thick as puri.
- Prick all over the dough with a fork to prevent it from puffing up.
- Using a cookie cutter, cut into small round puri.
- From the remaining dough, make the puris similarly.
- Fry them in medium hot oil.
- Flip and fry them on a low to medium flame till they turn crispy and golden.
- Drain off the papri on a kitchen napkin.
- Crispy papris are ready.
How to Make Papri Recipe at Home Step by Step Photos
- Add 1 cup maida, ¼ tsp carom seeds, salt to taste, and 2 tbsp ghee in a mixing bowl.
- Mix all the ingredients well. Ensure the mixture is moist and holds shape.
- Add water and knead a semi-soft dough.
- Add 1 tsp ghee and knead the dough well.
- Cover and rest the dough for 10 minutes.
- After 10 minutes, knead the dough well once again.
- Pinch a portion of the dough. Form a ball and flatten it.
- Using a rolling pin, roll slightly thick as puri.
- Prick all over the dough with a fork to prevent it from puffing up.
- Using a cookie cutter, cut into small round puri.
- From the remaining dough, make the puris similarly.
- Fry them in medium hot oil.
- Flip and fry them on a low to medium flame till they turn crispy and golden.
- Drain off the papri on a kitchen napkin.
- Crispy papris are ready.
FAQs
What is Papri (Papdi) made of?
Papri (Papdi) is round, crispy, deep-fried poori made from flour and spices. Wheat flour or Maida can be used to make these puris. In seasonings, either cumin seeds or carom seeds can be used.
How to make Papri (Papdi) for sev puri chaat at home?
Papri (Papdi) is round, crispy deep-fried poori made from flour and spices. It is not hard but slightly time-consuming to make them at home. Steps to make crispy sev puri papri at home.
– In a mixing bowl, add 1 cup maida, ¼ tsp carom seeds, salt to taste, and 2 tbsp ghee.
– Mix all the ingredients well. Ensure the mixture is moist and holds shape.
– Add water and knead a semi-soft dough.
– Add 1 tsp ghee and knead the dough well.
– Cover and rest the dough for 10 minutes.
– After 10 minutes, knead the dough well once again.
– Pinch a portion of the dough. Form a ball and flatten it.
– Using a rolling pin, roll slightly thick as poori.
– Prick all over the dough with a fork to prevent it from puffing up.
– Using a cookie cutter, cut small round poori.
– Fry them in medium hot oil.
– Flip and fry them on a low to medium flame till they turn crispy and golden.
Can you make chaat papri with oil?
Ghee is better to achieve the desired crispiness and flakiness in papdi, although oil can be an alternative option. I favor ghee over oil. Moreover, ghee is preferable for extending the shelf life of the papdi compared to oil.
How long can you store chaat papri (papdi)?
.The homemade papri shelf life is good; it stays fresh for 15 days.
In which chaat recipes papri (papdi) is used?
Papdi or Papri is round, crispy deep-fried poori made from flour and spices. It is the main key ingredient in most of the chaats like papri chaat, Dahi papri chaat, Sev puri, and Bhel. These papdi’s are perfect for all types of chaat and with evening tea.
Conclusion
In this Papri Recipe, we have shared how to make crispy deep-fried puri made from flour and spices. These papdi’s are perfect for all types of chaat and with evening tea. Ready-made papdi packets are available in the market, but there is no comparison to homemade papdi, both in quality and hygiene-wise. Please do make them at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.