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.
Please do visit my other related recipe collection like
Recipe card for chaat puri
- 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.