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  • Preeti Shridhar

Papdi in Air Fryer

Papdi are deep fried small discs ( crackers) made with all purpose flour ,flavoured with carrom or cumin seeds. These are generally served with dahi(yogurt) , tamarind chutney, green chutney, some spices ,topped with fine sev. Its a popular chaat item in India, known as Dahi Papdi .

Papdi is also an important ingredient in other chaat items mainly bhel puri, dahi bhalla, sev puri.

Papdi can also be enjoyed plain with a cup of tea.

Such a versatile item on the chaat scene can easily be bought from stores. However, I am always sceptical buying them for the simple reason that these are deep fried and made with all purpose flour.

I always prefer making them with whole wheat flour, sometimes fried and sometimes baked. Recently I tried them in Air Fryer, they simply blew my mind away. These were so crispy.

So sharing an absolutely guilt free version for you to enjoy with a cup of tea or use in any chaat item of your choice.

I prefer using ghee in the dough but vegans can replace it with any flavourless oil.

You can easily double the recipe.

For Dahi Papadi click here


Atta 1 cup

Melted ghee 2 1/2 tbsp

Salt 1/4 tsp

Ajwain 1/8 tsp

Water as needed


  1. Mix flour, salt and ajawin (carrom seeds) in a bowl.

  2. Add melted ghee and rub it with your finger tips to get bread crumb like texture.

  3. Now add water slowly and knead to get a stiff dough.

  4. Knead it well. Cover and let it rest for 30-60 minutes.

  5. Knead it again for a minute.

  6. On a clean couter top, roll it into a large thin disc.

  7. Using a cookie cutter , cut out discs.

  8. Prick the discs with a fork.

  9. Collect the leftover dough and roll it out again to make more discs.

  10. Brush the discs with oil and place them in your air fryer basket.

  11. Preheat the air fryer for five minutes.

  12. Bake them at 180 degrees Celsius for 8 minutes.

  13. Flip them after 5 minutes. Brush the exposed side with oil .

  14. Mine were done in 8 minutes.

  15. Since each air fryer works differently , you may need a minute more or less.

  16. Baking time would also depend on the thickness of your Papadi. I prefer to keep them thin.

  17. Let them cool on a wire rack.

  18. Keep them in an air tight container once completely cool.

  19. These would stay fresh for 2 weeks


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