Baked Papdi

Sometimes things happen so effortlessly and the recipe simply comes to you. This morning someone asked for a baked papdi [a cracker usually used in chaat’s and other street food] and my head started working on it immediately. Within half an hour I had gorgeous crisp papdis ready.

These taste great as it is and make a lovely evening tea time snack. You can make them interesting by topping them with salads, sprouts, cheese etc. or use it in a traditional papdi chaat.

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Baked Papdi
Sometimes things happen so effortlessly and the recipe simply comes to you. This morning someone asked for a baked papdi [a cracker usually used in chaat's and other street food] and my head started working on it immediately. Within half an hour I had gorgeous crisp papdis ready. These taste great a
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Instructions
  1. In a large bowl sift the whole wheat flour, all purpose flour, rice flour, salt, jeera and ajwain together.
  2. Add 2 tbsps of oil and mix well.
  3. Add the water a tbsp at a time and bring into a firm dough .
  4. Add the remaining 1 tbsp of oil and knead for about 2 minutes until the dough feels smooth and firm.
  5. Wrap the dough in a damp cloth and allow it to rest for 5 minutes.
  6. Preheat the oven at 180 degrees for 10 minutes.
  7. Grease a muffin tray or you may grease and line a regular baking tray.
  8. Take lemon sized ball of dough and roll it out like a puri.
  9. Use a cookie cutter or a sharp edged tumbler to shape and cut the papdi.
  10. Place them in the prepared baking tin. [ I used a muffin tray , it gave the papdi a cup like shape and this makes it easier to fill them up with toppings]
  11. Prick randomly on the surface with a fork .
  12. Bake in the pre heated oven at 150 degrees for 15-20 minutes or until they turn light brown in colour.
  13. Let them cool before you store them in an air tight container.
Recipe Notes

Notes-

Oven temperature and time may vary. Bake until the top turns light brown in colour.

Keep the proportions same, in case you are doubling the recipe.

Rice flour gives the papdi a crispness that usually results from deep frying. But too much of it would make the bake taste 'floury' so do take care to add just enough and not more.

Keep the remaining dough wrapped in the damp cloth while waiting for one batch to bake. This will prevent it from drying out.

Happy Baking

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