Papdi Recipe | Papdi for Chaat | How to make papdis for chaat

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Agree or not, Papri Chaat, Sev Puri, Chaat Bhel Puri or any other Chaat recipes for that matter is incomplete without them! Papdi resembles small pooris or wheat flour/purpose flour roundels. 

These small, crisp, deep-fried flour crackers spiced with carom seeds are a key ingredient in Papdi Chaat, Bhel Puri, Sev Puri and Dahi Papdi. They can also be enjoyed with tea or coffee.

These munchies stay good for two weeks at least and since they are homemade, are also guilt-free. For added crispiness, reduce the amount of oil when mixing the dough. If you do not like deep-fried foods then Baked Papdi can be tried as well.

They are great to be served for parties and as midnight snacks also! I think you should surely prepare them if you want to try the healthiest and tastiest Papdi at least once. For the same, here’s my recipe that you can try whenever you feel like:

Key Notes:

  • You can bake papdi instead of deep frying. For that after rolling place them on baking tray and bake for 35 – 40 minutes at 180 degrees.
  • You can also add wheat flour with all purpose flour instead of rawa to make papdis.

Papdi recipe | How to make recipes for papdi chaat

Papdis are fried and crisp flour pooris used to make varities of chaats eg. papdi chaat, Sev Puri
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: chaat, Snack, street food
Cuisine: Indian
Keyword: how to make fried papdi, papdi, papdi chaat, papdi for chaat, papdi recipe
Servings: 25 Papdi
Author: Bhawna Maharshi


  • 1 Cup All purpose flour
  • 1/2 Cup Rawa / Sooji
  • 1/2 tsp Ajwain / Carom Seeds
  • 2 tbsp Ghee / Oil
  • 1/2 tsp Salt


  • In a large mixing bowl take Flour, Rawa, Salt, Carom Seeds and Ghee.
  • Crumble and mix well making sure to form a moist flour and flour holds a shape.

  • Add water and knead the tight dough as of pooris.
  • Cover with a damp cloth and rest for 30 minutes.
  • Knead again to form a smooth dough.

  • Roll each portion into 2 inch diameter and prick them with fork at equal intervals.
  • Or else, Roll using chapathi roller to a thin sheet. Then cut small circles using a lid cover. Then prick holes with fork to avoid puffing up while frying.
  • Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue , cool down and then store in airtight container.


  • Dont forget to prick holes with a fork , else the papdis will puff up.
  • Adding ajwain gives a nice flavour to the papdis. Keeps well for 4-5 days when stored in airtight container. 
  • You can use only flour or wheat flour to make papdis .

These papdis can be used for a variety of chats. I made them a day in advance and made 3 chats and enjoyed. Hubby liked the papdis as such so had to preserve it from him . These are quite addictive to have it as such too.

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens


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