Whole Wheat Papdi (Fried) Recipe | How to Make Whole Wheat Papdi

Whole Wheat Papdi #Recipe

Papdi is small round disc-shaped crisp and is one of the staple ingredients in the making of the famous street foods like papdi chaat, sev puri, etc. Typically, they are made with maida. But, I have been experimenting with a whole wheat version lately with reasonably good results. The recipe for whole wheat papdi I am sharing today are 100% maida or refined flour free. I had made these for Holi this year and used them in making papdi chaat.


When stored properly in an airtight container, these whole wheat papdi can easily last for 3-4 weeks. Store bought papdi often have a rancid oil smell. So, whenever possible I prefer to make these at home. This way can control the quality of flour and oil used in making these whole wheat papdi. Next time, I am thinking of trying a baked version of this.

Let's check out the recipe for Whole Wheat Papdi now.

Whole Wheat Papdi Recipe

Ingredients:

1 1/2 cup whole wheat flour/atta

¼ cup semolina

1 teaspoon ajwain

2 tablespoon oil

Salt as required

Water to knead the dough

Oil for deep frying

Process:

1. Mix the whole wheat flour (atta), ajwain, salt, oil in a large mixing bowl.

2. Use water little by little and using your fingertips work on the flour. The flout will resemble like crumbs at first. Add water as needed and knead a firm dough. Sprinkle a little oil over the dough and keep it covered for about half an hour.

3. Take the dough again and knead it again. Divide it into 4 equal balls. Roll one dough ball at a time into a thin round shape. Using a round cookie cutter cut out round dough shapes of the rolled dough. Prick it with a fork so that they don’t puff up while frying. Remove the extra dough pieces and add them to other dough balls.

4. Heat oil in a kadai and fry the papdi on medium to high heat till they are nice golden in colour. Drain the papdi on paper napkins so that excess oil is removed.

5. Likewise, use the rest of the dough balls to make papdi. When the fried papdi have cooked completely, store them in an airtight container.

6. You can use these papdi in a number of dishes like papdi chaat, sev puri, bhel puri or can consume them as it is with hot masala chai.

Notes:

1. Using semolina/suji gives it a crunchy texture which we like. You can also make these papdis without semolina also.
2. Whole wheat flour soaks more water. So to knead the dough of these papdi you will need more water than what is needed for maida dough.

You can also check out my Oats Mathri and Nimki recipe.

These savoury papdi are my entry for BM#86 Week 2 Day #2 under the theme - 'Festivals/ Occasions'. For Day #1 I had shared this Kesar Phirni Recipe.

 

Check out the Blogging Marathon page to find other Blogging Marathoners doing BM#86

Thank you for stopping by! Cheers!