• 2 cups wheat flour
  • 2 tbsp jeera(cumin seeds) (as per your taste)
  • 5-6 tbsp oil (for making dough)
  • Salt to taste
  • Oil for frying
  • Water as required (for making dough)


  1. Take a big bowl and mix flour, jeera, salt and oil properly in it.
    Note: The dough should not be too soft or too hard.
  2. Add little by little water and prepare bit hard dough.
  3. Now roll out small papdi or cut papdi in your favourite shape after rolling it bit thin (neither too thin nor too thick).
  4. Heat oil in a kadhai or wok for deep frying papdi.
    Note: To check whether the oil is ready for frying: Drop a papdi in oil, if it comes up in few seconds turning bit white. The oil is ready for frying.
  5. Then add 5-6 papdi at a time or as per the size of your wok/kadhai.
  6. Deep fry them on low-medium flame until golden-brown and crunchy while stirring them occasionally.


Note: Enjoy papdi till 1-2 weeks by storing it in air-tight contianer 🙂

Khud Khao, Sabko Khilao 😀



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