Papdi

Papdi is crispy, fried, crunchy, savory, and amazing!

I love this crispy crunchy snack. Normally, I’m very anti-ajwain; can’t stand the flavor of it. However, in papdi or mathi it just works. The best part of this snack is that (when made properly) it’s not oily at all, despite being fried, which actually makes it light and airy. These delightful little crisps can be had as a savory side to tea and coffee, and of course its best use, the base of your papdi chaat.

There’s no big secret on how to make these. Just make sure that your oil isn’t too hot or cold. The best way to test oil temp is by dropping in a small ball of dough. If it pops to the top and starts to brown, it’s too hot. If it stays at the bottom, it’s too cold. Ideally, you want a steady rise to the top and a white opaque color on the dough. I tend to make a HUGE batch of these suckers. They have a great shelf life, though they seem to run out in the first week. It ends up being a mad dash to see just how much chaat a human can consume. The answer – A LOT OF CHAAT. I’m a firm believer that if you meet a person who doesn’t like chaat, that they are not to be trusted.

Papdi

4.0 from 2 votes

Course: SnacksCuisine: PunjabiDifficulty: Easy

Total Papdi

Adjust servings

+

–

100

Papdi

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

These papdi fry up crisp and flaky, with the warm bite of ajwain in every salty crunch. Keep them for chaat or eat them straight from the jar.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups all-purpose flour

• 1/4 tsp salt

• 2 tbsp oil

• 3/4 cup water

• 1 tbsp carom seeds

• Oil, for frying

Get Recipe Ingredients

Equipment/Specialty Items

• 
  KitchenAid 5-Qt. Stand MixerKitchenAid Artisan Series 5-Qt. Stand Mixer
• 
  Jiva Organics Organic Ajwain SeedsCarom Seeds
• 
  KitchenAid Rolling PinKitchenAid Rolling Pin
• 
  Frying SpiderSpider

Directions

• Mix:
• In your stand mixer sift in flour and salt.
• Mix in carom seeds.
• Add in oil and water. With your dough hook, knead the dough until it is firm and smooth.
• Cover and leave for 30 minutes.
• Roll:
• Roll dough till it’s ⅛ inch thick.
• Cut:
• Cut into approximately 1-inch-wide strips, then cut diagonally into roughly 1½-inch pieces.
• With a fork, poke a couple holes in each piece.
• Fry:
• In medium-sized pot pour 2-3 inches of oil.
• Heat oil over medium heat to approximately 325°F.
• Working in batches, carefully add the papdi to the hot oil without overcrowding the pot. Fry until the papdi are firm and lightly golden.
• Remove with a slotted spoon and transfer to a paper towel-lined plate. Let sit for 5-10 minutes.
• Once all the papdi have been fried once, return them to the hot oil in batches. Fry a second time until golden brown and crisp, then remove and drain on a paper towel-lined plate.
• Serve:
• Serve with tea or coffee as a savory snack or the more common use as the base of your chaat.
• Cool completely before storing in an airtight container.

Notes

• Store in an airtight container.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 10
• Calories: 154kcal
• Fat: 6.6g
• Saturated Fat: 0.5g
• Sodium: 60mg
• Carbohydrates: 20.4g
• Fiber: 1.8g
• Sugar: 0.1g
• Protein: 3.1g
• Iron: 1mg
• Vitamin E: 1mg
• Vitamin K: 4.1mcg
• Thiamin: 0.2mg
• Riboflavin: 0.1mg
• Niacin: 1.5mg
• Folate: 45.8mcg
• Pantothenic Acid: 0.1mg
• Phosphorus: 27mg
• Magnesium: 6mg
• Selenium: 8.5mcg
• Manganese: 0.2mg

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook