Papdis are used to prepare many Indian snacks, these are basically crisp and flaky crackers. Often prepared with all-purpose flour and I wanted to make them a little healthier so used whole wheat flour instead and then baked them. And they tasted equally good!!! Use them for bhalla papdi, papdi chaat or any other appetizer.
- If you’re preparing papdi chaat with these then soak them in yogurt (curd) for at least 5-10 mins before preparing the chaat. Since whole wheat papdis are more crispier than the regular ones, this step helps in turning them a little soft
- If papdis do not turn out crisp after baking then bake them again for 5-7 mins.
Cuisine: North Indian
Time: Preparation – 25 mins, Baking – 20 mins, Total – 45 mins.
Servings: makes around 30 papdis.
- Wheat Flour – 1 cup
- Oil or Ghee – 2 tbsp
- Carom Seeds – 1/2 tsp
- Water to knead the dough
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Whole Wheat Papdi:
- Take a mixing bowl. Add wheat flour, carom seeds, oil and salt. Mix and it’ll be crumbly. Now add water in portions and make a smooth & firm dough. Cover and keep aside for 20 mins
- Divide the dough into 4 equal sized balls. Take a ball, dust it with a little flour and roll it with a rolling-pin. Do not make it too thin. Now depending on the size you want, cut using a lid or a cookie cutter. Prick the papdis with a fork so that they don’t puff. Remove the extra rolled dough and roll it again. Repeat until dough is finished
- Pre-heat the oven to 375 degree F or 190 degree C. Line the baking tray with parchment paper and place the papdis. Bake for 15-20 mins or until golden
- Your Whole Wheat Papdis are ready. Let them cool down and then store in an airtight container.