Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.


 Published 2008-Oct-16   Updated 2023-Apr-27

- Submitted by Dahlia

(Chaat Papdi, Papdis For Chat)

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In many families in India, one of the most sought in items for eating out is the different varieties of spicy, tangy, crispy and tasty chaats. As a matter of fact, Chaats are the most commonly available item in any place, be it in a street corner or a food court in a mall or in a luxurious restaurant. But, we can always enjoy Chaats at the luxury of our homes made in our clean and hygienic kitchens.

Apart from the chutneys that are predominantly used in any chaat variety, papdis are also an important ingredient in Chaats. Papdis are deep fried, crisp, small flour crackers laced with carom seeds. They can be eaten as a snack by itself and when added in the chaat it gives the crunchiness in the chaat. It is primarily used in bhel puri, dahi papdi chaat and dahi bhalla chaat.

Initially, I was buying the papdis from store, but then I realized that store bought papdis are made from maida and it also gives a rancid smell over a period of time. Maida, as we all know is refined and is deprived of fiber, proteins and vitamin when compared to the whole wheat flour. Also, in store bought papdis, they are fried repeatedly and continuously in the same oil which gives the rancid smell in the oil. A simple solution to all this is to prepare the papdis at home. We can make it using healthy whole wheat flour and carom seeds and can also fry in a batch to avoid the rancid smell.

So, go ahead and make these papdis at home and relish in Chaats or as a snack by itself. Cheers!!!

Recipe For Papdi

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4


  • Whole wheat flour - 1 cup 
  • Carom seeds - 1 tsp
  • Oil - for frying 
  • Salt - to taste


  1. Mix the flour with required salt and carom seeds.
  2. Adding little water at a time knead to form a firm dough.
  3. Take a lemon sized ball of the dough and roll it out into a big chappatti.
  4. Prick the entire surface of the chappatti with a fork to prevent it from puffing up while frying.
  5. Using a cookie cutter or the lid of any small box, cut out small circles.
  6. Fry them on medium low heat till they are nice and golden brown. 
  7. Have it as a snack by itself or to make other chaat items. You can store it in an airtight container for up to a month.


  • For a healthier twist, you can also bake the papdis. Arrange the rolled out circles in a cookie sheet/ baking tray lined with parchment paper and bake for about 10 minutes in a 400 degree oven.

More Chaat Recipes

Chaat Chutneys Chaat Chutneys and other basics Bread Chaat Bread Chaat Channa Chaat (Spicy Chikpea Salad) Channa Chaat (Spicy Chikpea Salad) Dahi Papdi Chaat Dahi Papdi Chaat
See more ⟩⟩

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Comments (7)

Person   ()

this is nice. can be used for sev poori. now i will make it at home rather than buying from out. i avoid maida items as far as possible.

thanks once again.

shall make and let u know.
Person   ()
Yes whole wheat flour is always better than maida. Home made tastes fresher than store bought ones.
Person   ()
liked it.... yummy!.. THANKS Dahlia!!!
Person   ()
i dont have carom seeds instead of that what seeds we can use
Person   ()
you can make without carom seeds (ajwain/ omam) if you don't have it.
Person   ()
its really very helpful
Person   ()
Thank You.

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 Published by on and last updated on 2023-04-27.