Herbed Baked Papdi – From humble snack to a quintessential ingredient of many Indian street chaats, these crispy crackers are one of the tastiest goodies you’ll ever come across. Load them with fresh herbs and bake them for a healthy twist. Totally delicious!
One of the best ways to experience the authentic street food is by queuing up in front of the food vendors right in the busy streets of India. The next best way is creating the street food experience in your own home. And that totally makes sense when you live so far away.
Alright, so today, let me uncover one of the hidden gems of many Indian chaats, papdi or papri. For a totally fun twist, I couldn’t stop myself from adding few coriander (cilantro) leaves and bake them until crisp.
You see, traditional papdis are deep fried, and they do not contain any herbs. Moreover , I replaced carom (ajwain) seeds used in traditional papdis with cumin seeds. Just because I think cumin seeds are easily available in every grocery store.
Papdi uses only very minimal ingredients, but it’s freaking awesome. This is my choice for a healthy snack on any day. Totally guilt-free!
This papdi recipe starts with kneading a soft dough of flour, cumin seeds (or carom seeds), coriander (cilantro), oil, salt. Rest the dough for about 10-15 minutes. Knead again, and the super soft dough is ready. Divide the dough into two equal halves. We’re going to roll out each half separately.
After rolling out, cut them into small circles. Choose a small cookie cutter, and if you want to be a bit fancy, try a flower shaped cutter like I did. Don’t forget to prick holes on all the circles to stop them from puffing up while cooking.
Finally, bake them until they are crispy. And you have the healthiest version of papdi recipe. Super crispy and amazingly easy to make.
- 1 cup all purpose (plain) flour
- 1 tsp cumin seeds ( you can also use carom seeds or ajwain)
- 2 tbsp chopped coriander (cilantro) leaves
- A pinch baking powder
- 3 tbsp oil
- Preheat oven to 200 C / 400 F.
- Place flour, cumin seeds, coriander (cilantro) leaves and baking powder in a bowl. Season with salt. Pour in oil. Rub the flour mixture well with your fingertips. The mixture should resemble breadcrumbs. Add water little by little to make firm dough. (I used approximately 3 tbsp water). Cover, and rest for 10 minutes.
- Tip the dough onto a lightly floured surface. Knead for few minutes. Halve dough. Shape each half into a ball. Working with one half at a time, flatten slightly and roll out into a thin circle. Using a small cookie cutter, cut out small circles out of the circle. Prick the circles with a fork. Transfer the circles onto a lined baking tray. Repeat with the other half of the dough.
- Bake for 15 minutes or until crisp.
- Transfer onto a wire rack, and leave to cool. Once cooled, store in an airtight container for up to 3 days.
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