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Crispy Papdi: Ditch Maida, Use Wheat Flour & Semolina for Market-Like Crunch at Home.
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News18•24-09-2026, 17:06
Crispy Papdi: Ditch Maida, Use Wheat Flour & Semolina for Market-Like Crunch at Home.
- •For crispy papdi with evening tea, use wheat flour and semolina instead of maida.
- •Enhance taste and aroma by adding cumin, carom seeds, and nigella seeds to the flour.
- •Proper shortening and kneading are crucial for achieving the desired crispiness in papdi.
- •Knead a stiff dough with oil, then rest for 10 minutes; roll thin and prick with a fork.
- •Fry papdis on a slow to medium flame for even cooking and crispiness; sprinkle masala after cooling.
Key Questions Answered
To make atta papdi, you need 2 cups of wheat flour, 4 tablespoons of fine semolina, half a teaspoon of cumin, 1 teaspoon each of carom seeds, nigella seeds, and salt, along with 3 tablespoons of oil for shortening and extra oil for frying.
Add 3 tablespoons of oil to the flour and mix well with your hands. To check if the shortening is correct, press a little mixture in your fist; if the dough binds easily, the shortening is fine.
Heat oil in a pan and fry the papdis on a slow to medium flame rather than high heat. Turn them slowly so they get an even color on both sides and become nicely crispy without being under-crisped inside.
