India- Papdi Recipe

Indian Papdi

This is a recipe for papdi, a healthy Indian snack, from my friend Sakshi. Luckily, the wholewheat crackers can be made in advance and stored for a couple of weeks in an airtight container. Then all you need to do is add the toppings to enjoy this delicious and flavourful snack. Sometimes, I just eat the papdi on their own and they are like spiced crackers. However, the different toppings all add a unique combination of flavours which is very delicious. The recipe for papdi is easy and adaptable to your tastes!

Dry ingredients for papdi dough
Making papdi dough


1 c plain flour
1 c wholemeal flour
1/2 tsp salt
1 tsp carom seeds
1 tsp cumin seeds
1 tsp baking powder
6 Tbsp vegetable oil
6 fluid oz water

Topping examples

Plain yoghurt, chili sauce, coriander, tamarind sauce, pomegranate kernels, chaat spices

Papdi dough
Rolling out the papdi dough


First, in a large mixing bowl, add all ingredients except for the water. Next, mix using hands until the dough is well mixed and uniform. Slowly add the water and continue to mix and knead the dough. You may need to add a little more water until the dough sticks together well. Finally, roll into a ball, cover and let sit for 20 minutes at room temperature.

Preheat oven to 200C. Divide the dough into four equal parts. Next, roll each quarter of the dough out into a log approximately 1 centimetre in diameter. Cut 1 cm segments and then use your fingers to flatten into a circle. Place on a baking sheet. Repeat until the baking sheet is full. You will probably need two large baking sheets.

Poke the dough with a fork to make holes in the surface. Bake for 14 minutes until lightly browned, then flip over and bake approximately 4 more minutes or until the other side is also lightly browned. Finally, cool and eat with plain yoghurt, chili sauce, coriander, tamarind sauce, pomegranate kernels, chaat spices or any combination of those.

Papdi ready for baking
Freshly baked papdi

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