Papdi Puri is a crispy, all-time favorite snack. In this recipe, I’ve made papdi puri in a healthier way using wheat flour instead of maida, along with regular spices and fresh coriander leaves to enhance the flavor. These papdi turn out beautifully flaky, crisp, and crunchy, with a texture very similar to the classic maida papdi puri. One of the best things about this snack is its long shelf life, making it ideal to prepare in advance and store for several days.
Traditionally, papdi is made using maida (all-purpose flour) to achieve that signature flaky and khasta texture. However, here I’m sharing a special technique that helps you make equally crisp, layered, and flavorful papdi using wheat flour. This makes the snack slightly healthier without compromising on taste or texture.
These papdi are easy to make and perfect as a tea-time snack. You can also use them to make papdi chaat, enjoy them as an evening munchie, or serve them as a crunchy treat for kids. I’ve shared the perfect ingredient ratios and no-fail tips to help you achieve perfectly crisp and flaky papdi on your very first try—do give this recipe a try!
The key to making crispy papdi puri at home are
- Firstly, I prepared the papdi puri using wheat flour. To achieve a crisp texture, I added fine rava (semolina) along with a little besan, which enhances the flavor. It is very important to rub the oil or ghee thoroughly into the flour until the mixture becomes crumbly and holds its shape when pressed between your fingers. This step is key to getting flaky and khasta
- Secondly, I seasoned the papdi with regular spices and added fresh coriander leaves to make them more flavorful and healthy. Knead a tight dough until it is smooth and firm—not soft like chapati dough. Always add water little by little to keep the dough under control. Roll the dough thin rather than thick, as thin papdi fry up crisper and more brittle.
- Lastly, deep-fry the papdi in small batches over a medium flame until they turn golden and crisp. Once fried, allow them to cool completely before storing in an airtight container to ensure a longer shelf life. You can also use these papdi to make quick and delicious papdi chaat.
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Papdi puri recipe | papdi puri with wheat flour | papdi chaat recipe
Ingredients
- 2 cup wheat flour
- ¼ cup rava
- 2 tbsp besan
- 4 tbsp oil
- Salt to taste
- 2 cup chopped coriander leaves
- 3-4 spicy green chilli
- 1 inch ginger
- ½ tsp black pepper powder
- 1 tbsp cumin seeds
- 1 tsp ajwain
- 2 tbsp sesame seeds
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ cup water or as required
- Oil for frying
For papdi chaat
- Fried papdi puri
- 1 cup boiled and mashed potatoes
- Salt to taste
- ½ tsp chaat masala
- ½ tsp red chilli powder
- Chopped onion
- Green chutney
- Tamarind chutney
- Nylon sev
Instructions
Making Papdi Puri
- In a mixing bowl, add 2 cups wheat flour, ¼ cup rava, and 2 tbsp besan. Add salt and mix well.
- Heat 4 tbsp oil and add it to the flour mixture. Mix well until the mixture becomes crumbly and binds when pressed between your hand.
- Finely chop 2 cups coriander leaves.
- In a mixer jar, add 3–4 green chillies and 1-inch ginger. Grind to a paste and keep it aside.
- In a mortar-pestle, add ½ tsp black pepper, 1 tbsp cumin seeds, and 1 tsp ajwain. Coarsely crush them.
- Add chopped coriander leaves, green chilli-ginger paste, crushed masala, 2 tbsp sesame seeds, ½ tsp turmeric powder, and 1 tsp red chilli powder to the flour mixture. Mix well.
- Add ½ cup water or as required and knead a tight dough. Add 1 tsp oil and smoothen the dough.
- Cover and rest the dough for 5 minutes.
- Take a medium-sized dough ball and roll it into a large, thin roti.
- Prick the roti with a fork and cut puris using a cutter or bowl. Prepare all puris in the same way.
- Heat oil, add the puris, and fry on a medium-low flame until they become crispy.
- Remove on a wire rack and fry all puris similarly.
- Allow them to cool completely and store the papdi puri in an airtight container.
Making Papdi Chaat
- Place some papdi puri on a plate.
- In a bowl, take 1 cup boiled and mashed potatoes. Add salt, chaat masala, and red chilli powder. Mix well and place the potato mixture on the puris.
- Top with chopped onion, green chutney, tamarind chutney, and sev.
- Papdi chaat is ready. Serve immediately. 🌟
Notes
- Adding hot oil makes the papdi crispy.
- Adding rava makes the puri crispier.
- Besan enhances the taste of the papdi.
- Finely chop the coriander leaves so they blend easily into the dough.
- Knead a tight dough for papdi.
- Roll the papdi puri into a thin roti.
- Fry the papdi puri on a medium-low flame.