Whole Wheat Masala Papdi / Kadak Puri Recipe
These crispy and delicious Papdi, also known as Kadak Puri in Gujarat, are the perfect addition to your snack menu. Made with whole wheat flour, these little crispy discs offer a delicate blend of spices that elevate any dish. Whether used as a base for chaats like Mumbai Style Bhelpuri, Sev Papdi Chaat, or enjoyed alongside a warm cup of chai, they are versatile and absolutely irresistible. The added carom seeds (ajwain) and coarsely ground black pepper provide a unique flavor that makes them stand out. Plus, you can get creative with toppings, from traditional spicy chaat masala to innovative combinations like chili cheese or chili corn and cheese.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Ghee | 1/4 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Whole Black Pepper Corns | 1 teaspoon (coarsely pounded) |
| Salt | To taste |
Preparation Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 40 minutes | 50 minutes |
Instructions
-
Make the Dough:
Begin by preparing the dough for the papdi. In a mixing bowl, combine the whole wheat flour, ajwain (carom seeds), coarsely pounded black pepper, ghee, and salt. Mix these dry ingredients thoroughly. -
-
Add Water and Knead:
Gradually add water, a little at a time, to the mixture. Knead until the dough becomes firm, smooth, and non-sticky. It should not be soft like a chapati dough. The key to getting that perfect crispy texture is to ensure the dough is firm yet pliable. -
Divide and Roll:
Once the dough is ready, divide it into 30 small balls, each about 1-inch in diameter. Roll each ball into a thin, round disc, approximately 1-1/2 inches in diameter and 1/8th-inch thick. Alternatively, you can roll the dough into two large circles and cut them into small rounds using a cookie cutter. -
Prick the Papdi:
After rolling out the discs, use a fork to prick each papdi all over to prevent puffing during frying. This step is essential for achieving the signature crispy texture. -
Heat the Oil:
Place oil in a deep frying pan and heat it over medium flame. To check if the oil is at the right temperature, drop a tiny ball of dough into the oil. If it rises and sizzles immediately, the oil is ready for frying. -
Fry the Papdi:
Gently slide the rolled papdi into the hot oil in small batches. Fry until the papdi turn golden brown and crispy. Make sure not to overcrowd the pan so that each piece fries evenly. -
Drain the Oil:
Once the papdi are fried, remove them from the oil and drain excess oil by placing them on a kitchen paper towel. -
Optional Chaat Topping:
For an added twist, sprinkle chaat masala over the warm papdi for a spicy, tangy kick. This step is optional, but it does bring out the chaat-style flavor. If you want to get creative, try topping with chili cheese or a mix of chili corn and cheese. -
Cool and Store:
Allow the papdi to cool completely. Once cooled, store them in an airtight container to maintain their crispiness. These kadak puris stay fresh for several days.
Serving Suggestions
- Use the papdi as a base for delicious chaats like Mumbai Style Bhelpuri, Sev Papdi Chaat, or Dahi Puri.
- Enjoy them as a crunchy side with your favorite Indian curries or chutneys.
- Pair them with a cup of masala chai for a delightful snack experience.
Tips for Perfect Papdi:
- Ensure the dough is firm to get that crisp texture. If the dough is too soft, the papdi may puff up during frying.
- Pricking the papdi with a fork helps keep them thin and crispy.
- Experiment with different toppings to create your own unique snack variation.
This recipe for Whole Wheat Masala Papdi or Kadak Puri brings a traditional Gujarati snack into your kitchen with ease. Whether you use it in chaats or serve it with chai, these crispy bites will quickly become a household favorite!
