Papdi is crispy, fried, crunchy, savory, and amazing!
I love this crispy crunchy snack. Normally, I’m very anti ajwain, can’t stand the flavor of it. However, in papdi or mathi it just works. The best part of this snack is that (when made properly) it’s not oily at all, despite being fried, which actually makes it light and airy. These delightful little crisps can be had as a savory side to tea and coffee, and of course it’s best use, the base of your papdi chaat.
There’s no big secret on how to make these. Just make sure that your oil isn’t too hot or cold. The best way to test oil temp is by dropping in a small ball of dough. If it pops to the top and starts to brown, it’s too hot. If it stays at the bottom, it’s too cold. Ideally, you want a stead rise to the top and a white opaque color on the dough. I tend to make a HUGE batch of these suckers. They have a great shelf life, though they seem to run out in the first week. It ends up being a mad dash to see just how much chaat a human can consume. The answer – A LOT OF CHAAT. I’m a firm believer that if you meet a person that doesn’t like chaat, that they are not to be trusted.
10 servings per container
- Amount Per ServingCalories115
- % Daily Value *
- Total Fat
- Saturated Fat 0.4g 2%
- Sodium 59mg 3%
- Potassium 27mg 1%
- Total Carbohydrate
- Dietary Fiber 0.7g 3%
- Sugars 0.1g
- Protein 2.6g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.