Dreaming of a having a plate or two of some chaat (Indian street food) on a rainy day? Then you decide to rustle up some chaat at home, only to discover that you do not have papdis at home.
Papdis or crackers are an essential ingredient to chaats like bhel, papdi chaat, dahi papdi chaat, masala puri etc. I say you can easily make these at home, whole wheat papdi, baked instead of deep fried.
You would probably be excited that now you can make chaat with ease. Make a batch of these and store them. This recipe yields up to 50-55, 1″ in diameter papdis.
Also this recipe can be easily doubled or tripled. You could also make this a fun activity by involving your family especially kids to carve out the papdis. Just store these in an airtight container and they are available when required. They stay good for a few months.
- 1 cup whole wheat flour
- ¼ Tsp cumin/jeera
- ½ Tsp om/ajwain/carom seeds
- 1½ Tbsp ghee
- Water as needed (5 tbsp~)
- A pinch of salt
- Take whole wheat flour in a bowl
- Add ajwain, jeera
- Now pour in ghee
- Add salt and mix well
- Rub in ghee with your fingertips into the flour till it resembles coarse crumbs
- Now add water little by little to make a tight dough. Rub some ghee on top
- Cover and refrigerate for an hour or so
- To make papdis roll into a thin layer. Pre-heat oven to 180 Deg C for 10 minutes
- Carve out papdis with a round 1" cutter/bottle cap
- Prick with fork, keep in pre-heated oven at 180 Deg C for 10 minutes or till they turn light golden
- Store in an airtight container. Use as required
Resting the dough for a while helps in making the papdis more flaky and light
Add only jeera or only ajwain. These do help in digestion and add a lot of flavour
Pricking with fork all over papdis helps them not to puff up too much but still be flaky and light
These can also be consumed as snacks with tea, just like that
This recipe can be doubled or tripled
The papdis can also be deep fried in hot oil