My mum makes this amazing papri but she calls it “khasta” which in Urdu means crisp. And thats what it is, super crisp crackers which are a necessary condiment to any chaat situation and is a basis for Papdi chaat. This is very similar to namak paray details of which are mentioned in the variations section below.
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Recipe at a glance
This is a super simple recipe with just three ingredients
All-Purpose Flour/Maida, Salt, Nigella/black sesame seeds
Ghee/Clarified butter – for the fat component
Water to knead the dough
Oil – for frying
Step by Step
How to make Papdi for Papdi chaat?
Make a smooth soft dough with flour, salt, seeds and water. Cover and rest for 15 minutes.
Roll out thinly, prick, and cut.
Fry on medium heat for a couple of minutes. Drain.
FAQs
Substitutions and Variations
You can substitute half of all purpose flour with wholewheat.
You can use any other type of seeds but cumin and black sesame/nigella works the best.
You can airfry or bake these but you know, the flavor profile is not the same.
Serving Suggestions
A must have condiment for all chaats situation whether it is kaalay chanay ki chaat, basic chana chaat or dahi phulki. An essential to make mix papdi chaat.
Storage and Make Ahead
The dough can be kept in fridge for one day.
The prepared papdi can be stored in an airtight container for up to a couple of days.
Recipe
Yield: 20-25 4 inches rounds
Papdi for Papdi Chaat
My mum makes this amazing papri but she calls it “khasta” which in Urdu means crisp. And thats what it is, super crisp crackers which are a necessary condiment to any chaat situation and is a basis for Papdi chaat. This is very similar to namak paray details of which are mentioned in the variations section below.
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
15 minutes
Total Time
45 minutes
Ingredients
- 1 cup All-Purpose Flour(Maida)
- 1 tablespoon Clarified butter (ghee)
- 1 teaspoon nigella seeds/black sesame seeds (kalongi)
- 1/2 cup water
- Oil for frying
Instructions
- Make a soft smooth dough using flour, nigella seeds, salt , ghee and water.
- Cover and set aside for 15 minutes.
- Roll out half the dough thinly and use a cookie cutter or knife to make different shapes.
- Heat a heavy base pan with 1-2 inches oil.
- At approximately 400F heat fry on medium low flame for a couple of minutes until golden brown.
- Drain on a kitchen towel.
- Store or use when cool.
