Chat puri or papdi puri is a crispy deep-fried flat disc snack made with all-purpose flour (maida) and spices. it is generally used in various chaat recipes or served as evening snacks. In this recipe, I share a new technique of frying papdi puri which is a quick and easy way to make puri in quantity. It also has a very long shelf life and can be stored in an airtight container for months. Do try this!
- Firstly, I made papdi puri dough with all-purpose flour, but you made it half wheat flour and half maida.
- Secondly, Roll the puri’s should be slightly thinner than a normal chapati or rotis. this would help in attaining a crisp texture. also, do not forget to poke with a knife before deep frying.
- Lastly, Fry puri on a medium-low flame. Once deep fried, store them in an airtight container for longer shelf life.
Chat puri recipe | papdi puri recipe | how to make papdi for chat
- 2 cup all purpose flour - maida
- 4 tbsp ghee
- ½ tsp ajwain
- Salt to taste
- Oil for deep frying
- In a mixing bowl, add maida, ajwain, salt, and ghee.
- Now rub the ghee and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs-like.
- Add little water at a time and start kneading the dough. The dough should be semi-soft.
- Cover the dough and rest for at least 10 minutes.
- After resting time, knead it once again to smooth out and divide the dough into equal parts.
- Make a smooth ball and flatten it out between your palm.
- Then roll puri into a thin and small size disc. Also, roll big-size thin roti and cut small-size puri with a round lid.
- Roll all puri in the same way and make a bunch of roll puri.
- Now using the knife, prick a bunch of puri from both sides.
- Heat the oil in a pan on medium-low heat for deep frying.
- Place a rolled puri bunch of ladle and dip a ladle into the hot oil. Within 2 minutes bunch of rolled puri separate. (refer to video)
- Now fry puri till it becomes golden brown and crispy from both sides.
- Remove them to the wire rack and fry all puris in the same way.
- Repeat the frying process till all the puris are fried.
- Cool down fried puri completely, then store them in an airtight container.
- add ghee into the dough helps to make khasta papdi
- knead the semi-soft dough for papdi.
- roll thin and medium size papdi.
- prick puri with a fork so it will not puffs up while frying.
- fry papdi on low-medium heat.
- papdi tastes great when it is crispy.