Little crisp round shaped spiced Indian crackers made from wheat flour are baked in the oven to add to the extra nutrition. The little crispies are use in chaats like Bhel Puri, Papdi chaat, and many more. You sure can innovate you your topping, may be like a chilli-cheese, or chilli corn and cheese, etc.

Makes: about 40 papdi’s
Cooking Time: 15 minutes for frying the entire lot
Preparation Time: 30 minutes for rolling the papdi’s into rounds

Ingredients

• 1 cup whole wheat flour
• 1 tablespoon ghee
• 1 teaspoon carom/ajwain seeds
• Oil for deep frying
• Salt to taste

Method

Mix all the flour, ajwain, oil and salt together. Add water a little at a time and knead the dough until it becomes firm and stiff. It should not be soft.

You can make 40 small balls and roll them out thin about 1 ½ inches in diameter

Or you can divide the dough into two portions and roll out into a big large circle and cut small rounds using a cookie cutter.

Make sure the papdi’s you roll out are thin.

After rolling prick the papdi;s with a fork all round to prevent it from puffing when deep fried

Heat oil on medium heat for deep frying

Add a few papdi’s at a time and deep fry until golden brown and crisp

Allow it to cool and store in an air tight container.

Alternative to Healthy Cooking: Baked papadi’s /Papdi

It becomes a healthy snack when baked and it tastes just as good

Preheat oven to 400 F

Prepare a cookie sheet with parchment paper spread on it

Once rolled into 40 thin rounds and pricked with a fork, arrange them in the cookie sheet and bake in the oven for about 10 minutes. Monitor, as different ovens bakes differently, just make sure it gets the golden brown color and a crisp texture.