Whole Wheat Masala Papdi Recipe / Kadak Puri Recipe
Whole Wheat Masala Papdi, also known as Kadak Puri, is a traditional Indian snack that is crisp, flavorful, and perfect for pairing with a variety of chaats or enjoying on its own. These crunchy delights are made with simple ingredients like whole wheat flour, ghee, and aromatic spices like ajwain (carom seeds) and black pepper. Whether you enjoy them as a standalone treat or use them as a base for your favorite chaats like Mumbai-style Bhel Puri or Sev Papdi Chaat, these masala papdis are sure to satisfy your cravings for something crispy and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Ghee (Clarified Butter) | 1/4 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Whole Black Pepper Corns (coarsely pounded) | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Instructions
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Prepare the Dough:
Begin by preparing the dough for your papdi. In a large mixing bowl, combine the whole wheat flour, ajwain (carom seeds), coarsely pounded black pepper, salt, and ghee. Mix these dry ingredients well so that they are evenly distributed.
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Knead the Dough:
Gradually add water, a little at a time, and knead the mixture into a firm dough. The dough should be smooth and stiff, not soft or sticky. Ensure that the dough is well-combined and free from cracks. -
Shape the Papdi:
Once the dough is ready, you can divide it into 30 small equal-sized portions, shaping each into a ball. Roll each ball out on a flat surface into a thin disc, about 1 to 1.5 inches in diameter and approximately 1/8 inch thick. Alternatively, you can roll the dough into a large circle and use a cookie cutter to create small rounds. -
Prick the Papdi:
To prevent the papdi from puffing up while frying, prick each disc with a fork on both sides. This ensures the papdi remains crisp and doesn’t bubble when deep-fried. -
Fry the Papdi:
Heat oil in a deep frying pan over medium heat. To test if the oil is at the right temperature, drop a small piece of dough into the oil. If it rises quickly and sizzles, the oil is ready for frying.Carefully slide the papdis into the hot oil in small batches, frying them until they turn golden brown and crisp. Be sure to fry them on medium heat to avoid burning. Turn the papdis occasionally to ensure they cook evenly on all sides.
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Drain and Cool:
Once the papdis are golden and crisp, remove them from the oil and place them on a kitchen paper towel to drain excess oil. If you like a tangy twist, you can sprinkle some chaat masala on top while the papdis are still warm. -
Store and Serve:
Allow the papdi to cool completely before storing them in an airtight container. They will stay fresh for several days. You can enjoy these papdis as a snack on their own or use them to make chaats like Mumbai-style Bhel Puri, Sev Papdi Chaat, or customize with toppings like chili cheese or chili corn and cheese.
Tips and Variations:
- Spices: You can adjust the spices according to your preference. Adding a pinch of red chili powder or cumin powder can give the papdi an extra kick.
- Texture: For an extra crisp texture, ensure that the dough is firm and the papdis are rolled out thinly.
- Oil Temperature: It’s crucial to maintain the correct frying temperature. If the oil is too hot, the papdi will burn; if it’s too cold, they will absorb excess oil and become greasy.
- Storage: These papdis can be stored for up to a week in an airtight container, making them a convenient snack for any time.
Whole Wheat Masala Papdi is a versatile snack that adds a crispy texture to a variety of chaats and is perfect for tea-time cravings. With the delightful combination of whole wheat flour, ghee, and spices, this Kadak Puri recipe brings authentic flavors to your kitchen.
