Chat puri recipe | papdi puri recipe

Chat puri recipe | papdi puri recipe
Chaat puri

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!

The key to making tasty papdi puri chaat at home are;

  • 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 roti’s. 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.

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Recipe Video

Chaat puriChaat puri

Recipe card for chaat puri

Nehas Cook Book

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Chaat

Cuisine Indian

  • 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.

  • Cooldown fried puri completely, then store them in an airtight container.

  • Adding ghee to 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.
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