lets start step by step fried and baked papdi recipe:

1. mix the whole wheat flour, all purpose flour (maida), carom seeds,
cumin seeds and salt first. rub ghee or oil in the dough till you get a bread
crumb like consistency in the mixture. this method helps in making the
papdis a bit flaky.

2. add water and knead to a firm dough. keep covered for 30 mins.
3. knead again and then divide the dough into 4 equal balls.
4. roll each dough ball thin. using a cookie cutter, cut different shapes or
round shape. remove the extra rolled dough and use to make the rest of
the papdis. you can also make tiny balls from the whole dough and then
roll each into a small puri. but this is time consuming, so using the cookie
cutter makes the work faster.

5. prick the cut out papdis with fork, so that they dont puff while frying
and become crisp.
6. slid the papdi in hot oil and with the help of a slotted spoon, fry them
till golden.
7. drain the fried papdis on paper towels to remove excess oil. continue in
the same way rolling, cutting and frying the papdis.

8. for baked version, place the papdis in a lightly greased tray.

9. bake them in a pre heated oven at 180 degrees celsius for 20 to 25
mins or till golden. keep an eye while baking, as sometimes they bake
very quickly, especially if rolled very thin.
10. once both the fried papdi and the baked papdi are cooled, add
them in an air tight box or jar.

use them whenever you want to make papdi chaat, sev poori, bhel
poori or dahi papdi chaat. you can also have papdi with a cup of hot tea.
one of my favorite way to have papdi is to dip it in tea and then have.
 if you are looking for similar recipes then do check namak
paare, mathri, shankarpali,matar kachori, nankhatai, karanji, punjabi
samosa recipe and eggless chocolate chip cookies.

fried and baked papdi recipe below:

4.7 from 7 reviews
papdi recipe - makes one medium jar

SAVE PRINT
PREP TIME
40 mins
COOK TIME
30 mins
TOTAL TIME
1 hour 10 mins
papdis are deep fried and crisp flour small pooris laced with either carom or cumin seeds or
both.
AUTHOR: dassana
RECIPE TYPE: snacks
CUISINE: north indian
SERVES: 6-7

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 cup whole wheat flour/atta * check notes
1 cup all purpose flour/maida
1 tsp cumin seeds/sabut jeera
1 tsp carom seeds/ajwain
2 or 2.5 tbsp ghee or 2 tbsp oil
5.5 to 6 tbsp water or as required
salt as required
 oil for deep frying

INSTRUCTIONS
1. mix the whole wheat flour (atta), all purpose flour (maida), carom seeds (ajwain),
cumin seeds (jeera) and salt in a large mixing bowl.
2. rub ghee in the dough with your finger tips, till you get a bread crumb like
consistency in the mixture.
3. add water and knead to a firm dough. keep covered for 30 mins.
4. knead again and divide the dough into 4 equal balls.
5. roll each dough ball thin with a rolling pin. using a cookie cutter, cut round or
different shapes from the rolled dough.
6. remove the extra rolled dough and use to make the rest of the papdis.
7. you can also make tiny balls and then roll each into a small puri.
8. prick the cut out papdis or small pooris with fork, so that they don't puff while frying
and become crisp.
9. heat oil for deep frying in a kadai.
10. slid the papdi in hot oil and with the help of a slotted spoon, fry them till golden. the
sizzling in the oil, stops when the papdis are fried.
11. drain the papdi on paper towels to remove excess oil.
12. for baked version, place the papdis in a lightly greased tray.
13. bake them in a pre heated oven at 180 degrees celsius for 20 to 25 mins or till golden.
keep an eye while baking, as sometimes they bake very quickly, especially if rolled very
thin.
14. once both the fried papdi and the baked papdi are cooled, add them in an air tight box
or jar.
15. use them whenever you want to make papdi chaat, sev poori, dahi papdi chaat or bhel
poori.
NOTES
* you can use only whole wheat flour or all purpose flour/maida to make the papdis. in these
scenarios, the quantity of water will differ. whole wheat flour will require more water while
kneading. all purpose flour/maida will require less water.