Papdi are nothing but small un puffed puris made from the all purpose flour. Papdi is a very crispy snack that can be used in many chaat items like dahi papdi, bhel puri and so on. Though it's easily available in any Indian stores, i always prepare on my own whenever needed. Home made papdis are the best, but to be honest, it takes quite a lot of time for rolling and pricking the puris and it's definitely a labor of love. Pricking the puris all over is the key to get flat,crispy puris, otherwise the puris would puff up and become soggy soon. I have prepared few chaat items with this papdi, so stay tuned for more chaat items coming soon.
Procedure
Homemade Papdi
Preparation Time : 20 mins | Cooking Time : 20 mins | Makes : Around 40
Recipe Category: Chaat | Recipe Cuisine: Indian
Recipe Category: Chaat | Recipe Cuisine: Indian
Ingredients
Maida/ All Purpose flour - 1 cup
Ajwain - 1/2 tsp
Oil - 1 tsp
Water - as needed
Salt - to taste
Oil - for frying
Maida/ All Purpose flour - 1 cup
Ajwain - 1/2 tsp
Oil - 1 tsp
Water - as needed
Salt - to taste
Oil - for frying
Take the flour and ajwain in a bowl, give a good mix, then add the oil and mix it well with the flour. Add water slowly and make a stiff dough just like poori dough. Let it rest for 20 mins.
Then make equal size balls from the dough and roll a ball into thin disc with the rolling pin. Using a round cookie cutter or any bowl, cut into small circles. 
Prick the cut out dough with the fork.The holes should be very near, it actually helps to prevent the papdi to puff up while frying.
Do the same for the remaining dough.Heat the oil for frying, add few at a time and fry it on medium flame.
Once it becomes golden brown, remove from the oil & place it on the tissue paper.
Let it cool completely and store it in air tight container.
Notes:Then make equal size balls from the dough and roll a ball into thin disc with the rolling pin. Using a round cookie cutter or any bowl, cut into small circles. Prick the cut out dough with the fork.The holes should be very near, it actually helps to prevent the papdi to puff up while frying.Do the same for the remaining dough.Heat the oil for frying, add few at a time and fry it on medium flame.Once it becomes golden brown, remove from the oil & place it on the tissue paper.Let it cool completely and store it in air tight container.- Don't discard the left out dough from the cutting, you can make balls from the same and use it again.
- Prick the holes helps to prevent puff up and make it crispy.
- Store it in air tight container to retain the crispiness of the papdi.
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