Air-Fryer Papdis: Quick, Easy, And Delicious!

Papdi are deep-fried Indian crackers or small discs, traditionally made with all-purpose flour and flavoured with carrom or cumin seeds. They are often served with dahi (yogurt), tamarind chutney, green chutney, and spices, or topped with sev. They are a popular chaat item in India, known as Dahi Papdi.

However, this recipe will show you how to make papdi in an air fryer, resulting in a healthier, guilt-free snack.

Choosing your ingredients

Choosing the right ingredients is essential to making delicious papdi in an air fryer. Here's a detailed guide to help you select the best components for this tasty treat:

Flour:

The base of your papdi is flour, and you can choose between whole wheat flour (atta) and all-purpose flour (maida). Some recipes call for equal parts of both, while others allow for 100% atta or 100% maida, depending on your preference. Whole wheat flour is a healthier option and adds a nutty flavour, while all-purpose flour gives a more neutral taste.

Semolina (Sooji):

Adding a couple of tablespoons of semolina to your flour mixture will give your papdi that extra crispness and a slightly coarser texture. It also helps to bind the ingredients together.

Oil or Ghee:

The choice between oil and ghee is a matter of taste and dietary preference. Ghee, which is clarified butter, adds a rich, buttery flavour to your papdi. If you're vegan or prefer a more neutral taste, go for flavourless oil. The amount of oil or ghee is crucial; don't reduce it as it's what makes your papdi crisp. When mixing it into the flour, rub it in well until the mixture resembles breadcrumbs.

Spices:

The most common spices used in papdi are nigella seeds (kalonji) and carom seeds (ajwain). Nigella seeds have a subtle onion flavour that adds a nice kick to your papdi. Carom seeds, on the other hand, have a strong, earthy taste with a hint of thyme and mint. You can use one or both of these seeds to suit your palate.

Baking Powder:

Adding a small amount of baking powder will ensure your papdis are light and airy. It helps to give them a lift and a delicate texture.

Water:

Water is essential to bring your dough together. Add it gradually and knead well to form a smooth, stiff dough. The amount of water needed will depend on the type of flour you use; whole wheat flour requires more water, while all-purpose flour needs less.

Once you've gathered your ingredients, you're ready to start making your papdi. Remember to follow the recipe carefully, and soon you'll be enjoying crispy, golden treats straight from your air fryer!

Mixing the dough

To begin, mix the whole wheat flour, all-purpose flour, carom seeds, cumin seeds, and salt in a large mixing bowl. You can use either ghee or oil, depending on your preference and dietary restrictions. If you choose to use ghee, melt it before adding it to the dry ingredients. The amount of ghee or oil should be around 2 to 2.5 tablespoons for this quantity of flour.

Once you have measured and added all the ingredients to the bowl, use your fingertips to rub or mix the ghee or oil into the flour mixture. Continue mixing until the mixture resembles breadcrumbs and holds its shape when you take a fistful of it. This method of mixing helps to create a flaky texture in the papdis.

Now, slowly add water to the mixture. Start by adding around 5-6 tablespoons of water and gradually increase the amount as needed. Knead the mixture well to form a firm and tight dough. Be careful not to make the dough too soft, as this will result in soft and chewy papdis. Cover the dough and let it rest for about 30 minutes.

After the resting period, knead the dough again. You can then divide the dough into equal portions to make it easier to roll out. The number of portions you create will depend on the size of the papdis you want to make. For example, you can divide the dough into four equal parts or shape it into a smooth ball before dividing it in half.

Shaping the papdi

• Roll the Dough: Take your dough and roll it out using a rolling pin. The thickness of the dough should be between 1/6 and 1/4 of an inch. This will ensure the papdi doesn't cook too quickly and burn in the air fryer.
• Cut the Shapes: Using a round cookie cutter or a desired shape cutter, cut out the papdi from the rolled dough. You can also use a small katori, sharp lid, or bottle cap if you don't have a cookie cutter. Repeat this process until all the dough is used up.
• Remove Excess Dough: Once you've cut out as many papdi as possible, remove the excess dough surrounding the cut-out shapes. You can gather and roll out this excess dough to cut out more papdi.
• Prick the papdi: Before frying or baking, use a fork to prick the rolled-out papdi. This step is important as it prevents the papdi from puffing up too much and helps them stay crisp.
• Pre-heat the Air Fryer: Preheat your air fryer for about 3-5 minutes. This step will ensure your papdi cook evenly.
• Place the papdi in the Air Fryer: Arrange the papdi in a single layer in the air fryer basket. Make sure they don't overlap for even cooking.
• Air Fry: Air fry the papdi at a temperature of around 180-190 degrees Celsius for 7-8 minutes. Keep an eye on them after the 5-minute mark to ensure they don't burn. You may need to adjust the timing depending on your air fryer and the thickness of your papdi.
• Flip and Brush with Oil: If your papdi are not fully cooked or browned on one side, flip them over after about 5 minutes. You can also brush the exposed side with a little oil to ensure even browning.
• Cool and Store: Once your papdi are done, let them cool on a wire rack. Once completely cooled, store them in an airtight container. They should stay fresh for about two weeks.

Now you know how to shape and cook papdi in an air fryer! Enjoy them as a snack or use them in your favourite chaat dishes.

Air-frying the papdi

Preparing the Dough:

Firstly, mix the dry ingredients in a bowl. This typically includes flour (either whole wheat flour, all-purpose flour, or a combination of both), spices such as carom seeds (ajwain), cumin seeds, nigella seeds, or sesame seeds, and a small amount of semolina or sooji for added crunch. You can also add a leavening agent like baking powder to make the papdis lighter.

Next, add a liquid fat like ghee or oil and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This step is crucial for achieving a flaky texture in the papdis. The amount of fat added should be sufficient for the mixture to hold its shape when pressed together.

Now, slowly add water and knead the dough until it becomes a smooth, stiff, and firm dough. Cover the dough and let it rest for about 15-60 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out later.

Shaping and Air-Frying:

After the resting period, divide the dough into halves or quarters, depending on the batch size. Roll out each portion of dough with a rolling pin to a thickness of about 1/6 inch to 1/4 inch. Keep in mind that thinner papdis may cook too fast and burn in the air fryer.

Using a cookie cutter or a sharp-edged lid, cut out round or desired shaped discs from the rolled-out dough. Collect and reserve the excess dough to roll out and cut more papdis. Prick the shaped papdis with a fork to prevent them from puffing up excessively during frying and to ensure they remain crisp.

Brush the papdis with oil and place them in a single layer in the air fryer basket. Preheat the air fryer for about 3-5 minutes, and then air fry the papdis at a temperature of around 180-190°C for 7-8 minutes, keeping an eye on them after the 5-minute mark to prevent burning. Flip the papdis halfway through the cooking process and brush the other side with oil for even cooking.

The total cooking time may vary depending on the model of your air fryer and the desired crispness, so adjust the timing accordingly. Once done, let the papdis cool on a wire rack before storing them in an airtight container.

Enjoy your freshly made, crispy, and guilt-free papdis as a snack or use them as a base for various chaat dishes!

Serving suggestions

Papdis can be served in a variety of ways. They are a popular snack in India and can be enjoyed on their own or with a cup of tea. They are also used as an ingredient in chaat dishes such as papdi chaat, dahi bhalla, sev puri, and bhel puri. Here are some specific serving suggestions:

• Sev puri: Use papdis as a base and top them with boiled potatoes, chickpeas, yogurt, chutneys, and sev.
• Dahi papdi chaat: Combine papdis with yogurt, spices, and chutneys.
• Bhel puri: Mix papdis with puffed rice, vegetables, and tamarind chutney.
• Aloo chana chaat: Combine papdis with boiled potatoes, chickpeas, and chutneys.
• Spicy papdi chaat: Mix papdis with spices, chutneys, and vegetables.
• Dahi papdi: Serve papdis with dahi (yogurt), tamarind chutney, green chutney, and spices.
• Sev poori: Use low-oil papdis to make sev poori.
• Bhel poori: Crush some papdis and add them to bhel poori.
• Corn chaat: Top corn with papdis, chutneys, and spices.
• Pineapple chaat: Combine papdis with pineapple, chutneys, and spices.
• Dahi bhalle papdi chaat: Prepare dahi bhalla and add papdis to it.
• Masala chai: Dip papdis in masala chai and enjoy.

Frequently asked questions