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Papdi - Flat puris made with all purpose flour. It has a crispy yet flaky texture.
All purpose flour (Maida)
Salt to taste
Ajwain (Carom seeds)
a small pinch
+ more for frying
less than ⅓
Making Dough for Papdi Recipe:
Take all purpose flour, salt, ajwain and baking powder in a bowl. add oil.
rub the oil and flour using your fingertips. Do it till everything is mixed and incorporated well.
You will get crumbly texture.
Start kneading the dough by adding water little at a time. Make the smooth, tight and firm dough. I used less than ⅓ cup of water.
Cover it and let it rest for 15 minutes.
Making papdi recipe:
After 15 minutes, knead the dough once again to make it smooth.
Divide it into two equal portions. Make smooth balls out of it. Flatten it between your palm and make a disk.
Now take one disk and start rolling it.
Roll it into a big 10-11 inch diameter circle. It should not be too thick or too thin. It should have medium thickness.
Now prick the entire surface using a fork. Make the holes very near.
Now using a cookie cutter or small katori or small lid, cut into small bite-size circles. It is about 1 ½ inch diameter circles.
Repeat the same with second dough ball and prepare all the papdis.
Now heat the oil in a pan on medium heat for frying.
Once oil is hot, slide in few papdis.
Fry them till they are golden brown. Flip them to get even color from both sides.
Them remove it using a slotted spoon. Make sure to line the plate with a paper towel to absorb excess oil.
*Nutrition information is a rough estimate for 1 serving
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