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Sooji Masala Papdi is a quick and easy snack recipe prepared with rava (semolina) and a blend of everyday spices. These papdis turn out wonderfully crisp, light, and farsi, with a texture quite similar to the popular Gujarati-style farsi puri. The best part is that they have a longer shelf life, making them perfect to store and enjoy for several days.
In this recipe, I not only share the correct ingredient proportions but also a few essential techniques that ensure your papdi comes out extra crispy every single time. One of the highlights of this recipe is the flavorful spice mix that is sprinkled over the fried papdis, making them even more irresistible and full of taste.
Along with step-by-step instructions, I have also included no-fail tips and the perfect ingredient ratio so that even beginners can make flawless masala papdis on the very first attempt. Once you try them, I am sure they will become one of your favorite homemade snack recipes. Do try this!
- Firstly, I prepared masala sticks using semolina (sooji). Make sure to grind the rava into a fine powder, otherwise kneading the dough will be difficult. If desired, you can also use all-purpose flour (maida) as a substitute. Another important step is to properly incorporate hot oil or ghee into the flour mixture, as this ensures the papdi turns out crispier.
- Secondly, knead the dough until it becomes smooth and firm, not soft like chapati dough. Add water gradually in small batches to maintain control over the consistency. When rolling, avoid making thick papdis; roll them thin to achieve a light, crisp, and brittle texture. Also, remember to prick the rolled dough with a fork, knife, or cutter before deep frying, which prevents them from puffing up.
- Lastly, fry the sooji masala papdi in small batches over a medium flame. They require only a short time to fry, so keep an eye on them to avoid overcooking. Once golden and crisp, let them cool completely before storing in an airtight container. This will help maintain their crunch and extend shelf life.
Recipe video
Sooji masala papdi | masala rava papdi | namkeen papdi
Ingredients
- 2 cup rava
- 2 tbsp hot oil
- ¾ cup water or as required
- 1 tsp cumin seeds
- 1 tsp red chilli flakes
- 1 tbsp white sesame seeds
- ½ tsp ajwain
- Pinch of hing
- Salt to taste
- 1 tbsp kasuri methi
- Oil for frying
For special masala
- 1 tsp red chilli powder
- 1 tsp chaat masala
- ½ tsp black salt
Instructions
- In a mixer jar, add 2 cups of rava and grind it into a fine powder.
- Transfer the ground rava into a mixing bowl, add 2 tablespoons of hot oil, and mix well with your hands so the oil is properly incorporated into the flour and the mixture binds together.
- In a pan, add ¾ cup of water, 1 teaspoon cumin seeds, 1 teaspoon red chili flakes, 1 tablespoon white sesame seeds, ½ teaspoon ajwain, a pinch of hing, and salt to taste. Mix well, and when the mixture starts to boil, switch off the heat. Allow it to cool slightly, then add 1 tablespoon kasuri methi and mix well.
- Add the prepared water mixture to the flour mixture and knead into a smooth, tight dough. Cover and let it rest for 10–15 minutes.
- After resting, knead the dough again until smooth, then divide it into equal parts. Take one portion, shape it into a log, and cut it into small dough balls.
- Take one dough ball, flatten it with your palm into an oval shape, and roll it out into a thin oval papdi. Prick the rolled papdi with a fork (refer to video).
- Meanwhile, in a bowl, mix 1 teaspoon Kashmiri red chili powder, 1 teaspoon chaat masala, and ½ teaspoon black salt. Set aside this special masala.
- Heat oil in a pan on medium-low heat for deep frying. Add the papdi to the hot oil and fry on medium flame until golden brown and crispy on both sides. Remove onto a wire rack and immediately sprinkle the special masala on top.
- Fry all the sooji masala papdi in the same way. Let them cool completely, then store in an airtight container. They stay good for up to 1 month.
Notes
- Grind rava into a fine powder.
- Adding hot oil gives crispiness to the papdi.
- Knead the dough with slightly hot water so the rava puffs up easily.
- Knead a tight and smooth dough for papdi.
- Roll the papdi slightly thin; do not roll it thick.
- Fry the papdi on a medium-low flame.