Whole Wheat Masala Papdi Recipe / Kadak Puri Recipe
A vegetarian Indian recipe with whole wheat flour, ghee, ajwain (carom seeds). Ready in 50 min, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the homemade Papdi, we will first have to make the dough
- 2
Mix all the flour, ajwain, pepper, oil and salt together
whole wheat flour(1 cup)ajwain (carom seeds)(1 teaspoon)whole black pepper corns - coarsely pounded(1 teaspoon)salt - to taste - 3
Add water a little at a time and knead the papdi dough until it becomes firm and smooth and firm
- 4
It should not be soft
- 5
You can make 30 small balls and roll them out thin about 1-1/2 inches in diameter and 1/8 th thickness
- 6
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
- 7
Make sure the papdi you roll out are thin
- 8
After rolling prick the papdi / kadak puri with a fork all round to prevent it from puffing when bakedPlace the oil for deep frying over medium heat
- 9
To check the right temperature, put a small tiny ball of dough into the oil and if it comes sizzling up, then you know the oil is heated to the right temperature
- 10
Slide the papdi into the oil in small batches and deep fry until golden brown
- 11
Drain the excess oil by placing in a kitchen paper
- 12
You can optionally at this stage sprinkle chaat masala on the top to make it chatpata
- 13
Allow it to cool and store the Papdi / kadak puri in an airtight container
- 14
Use the Papdi to make chaats like Mumbai Style Bhelpuri, Sev Papdi Chaat, and many more
- 15
You sure can innovate your topping, may be like a chilli-cheese, or chilli corn and cheese, etc
Rate this recipe
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Whole Wheat Masala Papdi Recipe / Kadak Puri Recipe
A vegetarian Indian recipe with whole wheat flour, ghee, ajwain (carom seeds). Ready in 50 min, serves 6.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
15 steps- 1
To begin making the homemade Papdi, we will first have to make the dough
- 2
Mix all the flour, ajwain, pepper, oil and salt together
whole wheat flour(1 cup)ajwain (carom seeds)(1 teaspoon)whole black pepper corns - coarsely pounded(1 teaspoon)salt - to taste - 3
Add water a little at a time and knead the papdi dough until it becomes firm and smooth and firm
- 4
It should not be soft
- 5
You can make 30 small balls and roll them out thin about 1-1/2 inches in diameter and 1/8 th thickness
- 6
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
- 7
Make sure the papdi you roll out are thin
- 8
After rolling prick the papdi / kadak puri with a fork all round to prevent it from puffing when bakedPlace the oil for deep frying over medium heat
- 9
To check the right temperature, put a small tiny ball of dough into the oil and if it comes sizzling up, then you know the oil is heated to the right temperature
- 10
Slide the papdi into the oil in small batches and deep fry until golden brown
- 11
Drain the excess oil by placing in a kitchen paper
- 12
You can optionally at this stage sprinkle chaat masala on the top to make it chatpata
- 13
Allow it to cool and store the Papdi / kadak puri in an airtight container
- 14
Use the Papdi to make chaats like Mumbai Style Bhelpuri, Sev Papdi Chaat, and many more
- 15
You sure can innovate your topping, may be like a chilli-cheese, or chilli corn and cheese, etc
Rate this recipe
