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–+ servings
Papdi or carom seed crackers on a tray

Crunchy Papdi for Chaat (Ajwain Seed Crackers)

Shri Repp
Crunchy carom seed papdi crackers are a must-have for chaat lovers. It is the perfect snack to eat on its own or as a building block for your favorite chaat recipes!
5 from 1 vote
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Cook Time 30 minutes
Course Snack
Servings 36

Ingredients
 

  • 1 ½ cups 213 grams all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon ajwain carom seeds
  • 2 ½ tablespoons 33 grams neutral oil, plus ~4-6 cups for deep frying
  • ⅓ cup 93 gramswater, plus more if needed

Instructions
 

  1. Mix flour, salt, and ajwain in a large bowl.
  2. Add oil to the mixture and rub the oil into the flour until a coarse flour forms.
    Samosa flour with oil using shortcrust method to create a sandy texture
  3. Add half of the water to the dry ingredients and mix with your hands. Add the remaining water to the part of the bowl with dry flour. Lightly knead the dough for 1-2 minutes, adding an additional 1 tablespoon of water if there is unhydrated flour remaining in the bowl. The dough won’t be smooth but should not have dry flour on the exterior. Cover with a damp towel and allow the dough to rest for at least 30 minutes.
    Samosa dough before it has had time to rest and relax
  4. Once the dough has rested, divide the dough into 2 equal sections.
    Samosa dough ball once rested and relaxed
  5. Take one section of the dough and roll into a large rectangle that is roughly ¼-inch thick or 6 inches by 12 inches.
  6. Using a fork, prick the entire surface of the dough with holes to prevent the papdis from puffing. Cut the dough into 18 squares that are roughly 2 inches by 2 inches. Alternatively, you can use a cookie cutter to cut circles if you desire! Repeat with the remaining section. Cover papdi with a towel when not working with it to prevent it from drying out.
    Pricking papdi with holes via a fork to prevent them from puffing
  7. Heat a deep, heavy bottomed pot with at least 3 inches of oil to 350 F. Fry for 5-7 minutes or until the papdi are a light golden color, then place them on a wire rack.
  8. Papdis can be stored in an airtight container with a paper towel for up to 3+ weeks.
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Notes and Tips

  •  You can alternatively bake the papdis in the oven at 350F for 15-20 minutes. Read the above blog post on the differences between the baked vs. fried versions.
  • Allow papdis to completely cool before storing it in an airtight container. Papdis will last 2-3 weeks. 
  • Ajwain can easily be found in American grocery stores by the name of carom. A substitute for carom seeds are cumin seeds.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!