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In case you are wondering what it is….it is quintessential North Indian street food but very much available all over India now. What makes it so popular is that it offers a burst of flavours, easy to make and fairly filling and most importantly very refreshing.

Papdi in its most basic format is a simple disc shaped crispy bread which can be deep fried or baked. I have gone with the baked option and it is topped up with some potatoes, coriander, sev, a small dollop of yoghurt, tamarind & date chutney and some pomegranate.

Servings 50-60


  • 2 cup wheat flour
  • ¼ cup semolina
  • 1 tsp carom seeds
  • 1 tsp salt
  • 2 tbsp oil
  • ½ cup water


  • Combine & mix well wheat flour, semolina, carom seeds, salt & knead tight dough with water as required.
  • Divide the dough into half & roll the dough one at a time. Leave it slightly thick as of poori & use a cookie cutter to cut small round puris. (Prick the papdi with a fork if you are frying to prevent puffing up).
  • Bake in a preheated oven at 180C for 15-20 minutes or fry on medium heat until they are crispy and golden in colour. This papdi can be stored in an airtight container for a month.
  • Assembling for chaat -Top up papdi with some boiled potato,dollop of whisked curd, coriander chutney,tamarind date chutney,sev, pomegranate,chaat masala & garnish with some fresh coriander leaves. Can even add some chopped onion & tomatoes if you like.
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