How To Make Papdi /Papdi For Chaat Recipe

How To Make Papdi/Papdi For Chaat Recipe

Papdis are crispy fried disc shaped salted flour crackers that are mostly used to make different varieties of Indian chaats like papdi chaat,bhelpuri,sev puri,dahi papdi etc these are very popular street foods in India especially in the northern part of the country.

Papdis lend a crunchy element to the sweet,sour,tangy and spicy flavour of chaats.These papdis are very easy to make at home and tastes far better than store bought ones. Papdis can be made in bulk and stored in air tight containers to be used as and when required.Stored Papadis stay fresh for upto a month.

Besides using papdis in chaat you can also snack on them.My children love to gorge on them,they vanish within no time hence are also great any time munchies.

Cooking Time:30 mins


  • 1 cup whole wheat flour (atta).
  • 1 cup all purpose flour (maida).
  • 2 tbsp vegetable oil.
  • ½ tsp salt or to taste.
  • 1 pinch baking soda.
  • ½ cup+1 ½ tbsp water or as needed to make a dough.
  • Vegetable oil for frying.


  • Take a big mixing bowl and mix together wheat flour,all purpose flour,salt, baking soda and vegetable oil.
  • Rub well with your hands to get a bread crumb like consistency.
  • Add little water at a time and knead the mixture to form a stiff dough.
  • Cover the dough with a damp kitchen towel and keep aside for ½ an hour.
  • Now again knead the dough for 2 to 3 mins and divide it into four equal parts.
  • Make each part into a ball,so we have 4 balls now.
  • Roll out each ball into a thin round chapati of 6 to 7 inches diameter with the help of a rolling pin.
  • Take a cookie cutter,lid of any bottle or container and cut out 2 inch diameter roundals or papdis from the rolled chapatis.
  • The left over dough can be used again to make more papdis.
  • Prick each Papdis with a fork 2 to 3 times so that they donot puff up while frying.
  • Heat sufficient oil in a heavy bottom pan or a kadhai to smoking point,lower the heat to medium and slide Papdis into the hot oil with the help of a slotted spoon and fry few Papdis at a time,change sides in between,fry them till they are golden on both sides and the oil has stopped sizzling.
  • Drain the Papdis on a kitchen towel to remove excess oil.
  • When Papdis cool down completely store in air tight containers and use them to make your favourite chaat.


  • For crispy papadis keep the heat low while frying.
  • The other way to roll out Papadis is that you can make tiny balls from the dough and then roll them individually into Papdis,prick them with a fork and then fry them.

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