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Masala Papdi is a thin and crispy deep-fried flat disc snack made with wheat flour, gram flour (besan), and spices. It has a delightful crunch and a texture similar to the popular Gujarati farsan, farsi puri, with an extended shelf life. This recipe is easy to prepare and makes for a perfect evening tea-time snack or a treat for kids.
The dough for Masala Papdi is a crucial part of the recipe. I’ve shared the perfect ingredient ratio along with a few fail-proof tips to help you make perfectly thin and crispy masala papdi on your first attempt. Do give it a try!
Key Tips for Making Crispy Masala Papdi at Home:
- Prepare the Dough with Care
- Combine wheat flour and gram flour in equal proportions. The addition of gram flour enhances the flavor and gives the papdi a crisp texture.
- Knead the Dough Correctly
- Ensure the dough is stiff and smooth, not soft. Add water gradually in small batches while kneading to maintain control over the consistency.
- Beat the dough until it becomes smooth, pliable, and lighter in color. This process helps achieve a crispy and light texture.
- Roll the Papdi Thin
- Roll the dough into thin discs to ensure crispiness. Avoid rolling it too thick.
- Allow the rolled papdi to dry for 15–20 minutes before frying. This step removes excess moisture, ensuring crisp results after frying.
- Fry at the Right Temperature
- Fry the papdi on a medium flame until they turn crispy. Avoid frying on low heat.
- Once fried, let them cool completely and store them in an airtight container. Properly stored masala papdi will remain crispy for up to a month.
Please do visit my other related recipe collection like
Masala papdi recipe | Gujarati masala papdi | papdi recipe
Ingredients
- 1.5 cup wheat flour
- 1.5 cup gram flour - besan
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp red chilli flakes or red chilli powder
- ½ tsp black pepper powder
- 1 tsp chaat masala
- ½ tsp hing
- 1 tsp ajwain
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- 1 tbsp kasuri methi
- ¼ cup oil
- ¾ cup hot water or as required
- Oil for frying
Forspecial masala
- 1 tbsp red chilli powder
- 1 tbsp black salt
Instructions
- In a mixing bowl, add 1.5 cups of wheat flour and 1.5 cups of gram flour and sieve the flour.
- Then add salt to taste, ½ tsp turmeric powder, 1 tbsp red chili powder, ½ tsp black pepper powder, 1 tsp chaat masala, ½ tsp hing, 1 tsp ajwain, 1 tsp cumin seeds, 1 tbsp white sesame seeds, 1 tbsp kasuri methi, and ¼ cup oil. Mix well until the mixture is slightly crumbly and binds when pressed between your hands.
- Next, gradually add slightly hot water and knead into a tight and stiff dough.
- Place the dough on a kitchen platform or chopping board and smooth it out with a rolling pin or pestle for 3 minutes until it becomes pliable and its color lightens slightly. Alternatively, you can knead it with your hands.
- cut the dough into equal part, take one part and Stretch the dough and shape it into a log, then cut it into equal parts.
- Take a small portion of dough, coat it with dry flour, and roll it thinner than a chapati.
- Let the rolled papdi dry for 10–15 minutes.
- In a mixing bowl, add 1 tbsp red chilli powder and 1 tbspblack salt. Mix well, special masala is ready keep it aside.
- Heat oil for frying, add the papdi, and fry until they turn slightly golden brown. This takes about 1 minute.
- Remove the papdi onto a wire rack and sprinkle special masala on it. fry the remaining papdi in the same way.
- Serve and store the masala papdi in an airtight container. They stay fresh for up to 1 month.
Notes
- The proportion of wheat flour and besan should be equal.
- Besan enhances the taste and adds crispiness to the papdi.
- Use slightly hot water while kneading the papdi dough.
- Knead the dough tightly for papdi. Do not add more water while kneading the dough.
- Beat the dough until it becomes soft, pliable, and lighter in color.
- Beating the dough brings out its starchiness, which helps in rolling thin papdi.
- Roll the papdi into thin puris. Do not roll them thick.
- Dry the rolled papdi for 10-15 minutes. Do not over-dry them.
- Fry the papdi on a medium flame until they are slightly crisp.
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