I normally make Papdi whenever I make Gujiya as I use the maida leftover from Gujiya to make papdis


For Maida/All-puropse flour Dough
3 cups Maida/All Purpose Flour
3 tblsp ghee/oil
Salt to taste

For Besan/Gram flour Dough
3 cups besan Flour
1 tsp Red Chilli powder
3 tblsp ghee/oil
Salt to taste


1. Make both doughs separately with water using the ingredients mentioned. Make a hard dough.

2. Divide both the doughs into 3 equal sized balls each.

3. Roll out the 6 balls (3 of maida and 3 of Besan) into same sized roti/tortilla. Make them 1/4 inch thick.

4. Place one Maida Roti on the surface and place a besan roti on top of this. Roll this up like a jelly roll. Cut into 1/2-inch slices. This gives a nice spiral to the papdi.

5. Roll out each slice into an 3-4 inch puri. It will be very sticky as besan is sticky. I normally place the slice between 2 cling wrap sheets and then roll. It doesn't stick at all.

6. Heat oil in a pan and deep fry 4-5 papdis at a time on medium heat till golden brown. Drain and store in an airtight container.


• You can bake them at 400 F as a healthier alternative.

• You can make plain besan papdi's too if you prefer - don't use maida dough and roll out the besan dougn into small 3-4 inch puris, prick with fork all over and deep fry.

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