Papdi (crispy cracker)

Crispy chickpea flour crackers flavored with cumin - perfect for snacking or as a base for papdi chaat. Easy to make and great for storing.

Cuisine: Indian

Servings:

Calories: 610kcal

In a bowl, mix chickpea flour, cumin and salt.
Add oil and water and knead into a smooth, firm dough. Add more water if it's too dry.
Let the dough rest for 15 minutes.
Divide into two parts, roll out thinly, and cut into small circles (about 5 cm).
Fry the discs in medium-hot ghee or oil until golden and crisp.
Let them drain and cool completely. Store in an airtight container.

Flour texture matters: Use fine chickpea flour (besan), not coarse. Sift if it looks clumpy for a smoother dough and crispier texture.
Dough consistency: The dough should feel firm and slightly stiff—not sticky. Add water gradually to avoid it becoming too soft.
Rolling tip: Roll the dough as thin as you can without tearing. Thinner discs make crisper papdi, while thicker ones may puff slightly.
Cutting shape: Use a cookie cutter, bottle cap, or small round lid to make uniform circles (around 5 cm works well).
Frying temperature: Fry on medium heat. If the oil is too hot, the papdi will brown too quickly without becoming crisp. Too low, and they’ll absorb oil.
Cooling tip: Let them cool completely on a wire rack or paper towel before storing to keep them crunchy.
Storage: Store in an airtight container at room temperature. They stay crisp for up to 2 weeks if kept dry.