Atta Sooji Papdi | How to Make Papdi For Chaats | Let’s see two ways of making healthy and crispy atta sooji papdi. Papdis are primarily used in making chaats or eaten as a snack with a cup of tea or coffee in the evening.
Traditionally, papdi are made with all-purpose flour or maida. But, today we are making its healthier version with whole wheat flour and suji. Also, to make it more health-friendly, I will show you how to bake them in the oven which requires significantly less oil.
Whole wheat and suji papdi are crispy in texture. They taste delicious even if you eat them plain.
other healthy snacks recipe you would like to try
Ragi and wheat flour crispy kaju
Cheese flavoured whole wheat sticks
Oats and wheat flour sweet mathri with jaggery
Ingredients required to make atta and suji papdi
- Whole wheat flour
- Fine suji
- Salt
- Ajwain
- Refined oil or ghee
- Room temperature water
Important tips to keep in mind
Making papdi at home is very easy. Few things that we keep in mind while making papdi. Make a stiff dough for making papdi and fry them on a low flame to make them more crisp and crunchy. Prick the papdi before frying so that they don’t become puffed. If they puffed, they trapped air inside which make them soggy after some time.
I added ajwain while making the dough which helps in improving digestion, but you can add other spices of your choice or just make them plain with salt only. Use fine suji or if its not handy grind the thick suji in a grinder first and then add.
Also, if you want them a little more hard or crisp, increase the suji quantity a bit more. Suji helps in giving a crispier texture.
How to store these homemade atta sooji papdi
Papadi can be made in large quantity and store at room temperature in an air-tight container. If you stored them properly, they stay good for 3-4 weeks. You can use them when you want to make a quick chaat or as a snack.
You can use these papdis in making chaats like dahi papdi chaat, bhel puri, dahi bhalle, chana jor garam chaat etc.
Homemade papdi are more healthy as they are fried in good quality oil and without any preservative use.
We can also bake them in an oven and they are equally good and tasty also more health-friendly.
Step by step preparation of atta suji papdi
How to make fried papdi
1.Mix whole wheat flour, fine suji, salt and ajwain(slighty crushed). Add 3 tablespons oil and mix well with flour. If you press some flour in your hand it should bind.
2. Now add water gradually to make a stiff dough. Knead the dough for 1 minutes. Cover it with a damp cloth and leave aside for 10 minutes.
3. After 10 minutes, knead the dough for 1-2 minutes till it becomes little smooth. Divide it into equal pieces.
4. Take a piece, make a ball and roll it into very thin chapatti. Prick it with a fork and cut into desired shapes. Remove extra dough.I choose to cut it into round shape.
5.Do the same with rest of the dough pieces. Collect all the pieces on a plate.
6. Heat oil on a low medium flame.Drop few pieces at a time in the oil and fry till they become golden in colour. Strain extra oil and transfer to a plate.
7. Fry rest of the papdi in the similar manner. Let them cool completely
8. Store them in an air tight container. They stay good for 3-4 weeks at room temperature.
How to make baked papadi
1.Preheat oven @180 degrees Celsius for at least 12-15 minutes.
2. Place papdi on a tray and bake them for 12-15 minutes till they become light golden from the corners.
3.Remove them from the oven and let them cool completely.
4.Store them in an air tight container. They stay good for 3-4 weeks at room temperature.
Serving suggestion
Serve them as a savory snacks with a hot cup of coffee or tea. Make papadi chaat, dahi bhalla chaat or aloo tikki chaat to give them a crunchy texture.
Tips and tricks
- Mix oil very well with the dry mixture and then add water gradually to make a stiff dough.
- Roll the Papadi into very thin chapatti to make them crispier.
Recipe card
Atta Sooji Papdi | How to Make Papdi For Chaats
Ingredients
- 1 cup (150 gm) whole wheat flour
- ¾ cup (100 gm) fine suji
- ½ tsp salt
- 1 tsp ajwain
- 3 tbsp oil
- 8-9 tbsp room temperature water
Instructions
How to make fried papdi
- Mix whole wheat flour, fine suji, salt and ajwain(slighty crushed). Add 3 tablespons oil and mix well with flour. If you press some flour in your hand it should bind.
- Now add water gradually to make a stiff dough. Knead the dough for 1 minutes.
- Cover it with a damp cloth and leave aside for 10 minutes.
- After 10 minutes, knead the dough for 1-2 minutes till it becomes little smooth. Divide it into equal pieces.
- Take a piece, make a ball and roll it into very thin chapatti. Prick it with a fork and cut into desired shapes. Remove extra dough.I choose to cut it into round shape.
- Do the same with rest of the dough pieces. Collect all the pieces on a plate.
- Heat oil on a low medium flame.Drop few pieces at a time in the oil and fry till they become golden in colour. Strain extra oil and transfer to a plate.
- Fry rest of the papdi in the similar manner.
- Store them in an air tight containter. They stay good for 15-20 days at room temperature.
How to make baked papadi
- Preheat oven @180 degrees Celsius for at least 12-15 minutes.
- Place papdi on a tray and bake them for 12-15 minutes till they become light golden from the corners.
- Remove them from the oven and let them cool completely.
- Store them in an air tight container. They stay good for 15-20 days at room temperature.
Video
Notes
2. Roll the Papadis into very thin to make them crispier.
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