Make crispy papdi at home, which remains fresh for a long time

By Samira Vishwas On Jan 13, 2026

Summary: Make crispy papdi at home in an easy way

Crispy Papdi is one such snack recipe, which is useful on every occasion, from chaat to tea. Papdi made with the right ingredients and method remains crisp for a long time and is also delicious in taste.

Crispy Papdi Recipe: Crispy Papdi is a classic recipe of Indian kitchen, without which chaat is considered incomplete. Light on the outside, completely crispy on the inside, when papdi is mixed with curd, chutney or spices, its taste doubles. When ingredients are used in the right proportion and fried in the right manner, this papdi remains fresh and crispy for a long time. Homemade papdi is not only more delicious, but can also be prepared neat and in desired thickness, which is perfect for all types of chaats.

2 cup Fine flour
1/2 cup fine semolina
1/3 cup rice flour
2 spoon thick gram flour
1 spoon white sesame seeds
2 spoon Bengal gram lentil
2 spoon urad dal
1 spoon freshly ground black pepper
3 spoon Oil
Salt as per taste

Step 1: Mixing Dry Ingredients

Combine flour, semolina, rice flour and gram flour in a large vessel and mix well.

Step 2: Add spices and flour

Now add white sesame seeds, gram dal, urad dal, black pepper powder, salt and oil for frying.

Step 3: Crumble the mixture

Mix all the ingredients by rubbing them with palms, so that the mixture becomes well crumbly.

Step 4: Kneading the Dough

Now add soda water little by little and knead a stiff dough. The dough should neither be too soft nor sticky.

Step 5: Setting the Dough

Cover the kneaded dough and let it rest for 10 minutes.

Step 6: Making Papdi

Make small balls of dough, roll out thin papdi and flatten it lightly with the help of a fork.

Step 7: Fry

Heat oil in a pan and fry the papdis on low flame until they become golden and crisp.

Step 8: Storing Papdi

Then when the papdi cools down, store it in an airtight container.

some additional tips

It is very important that the papdi dough is hard, otherwise it will remain soft while frying and will not get crispiness.
Plain cold water can also be used instead of soda water, but papdi becomes more crisp with soda water.
Always fry papdi on low flame. Frying on high flame will bring color quickly but may remain raw from inside.
Keep the fried papdis in a container only after they have cooled completely, this keeps them crisp for a long time.

Swati Kumari is an experienced digital content creator, currently working as a freelancer at Grihalakshmi. With over four years of experience, Swati is especially adept at writing on lifestyle topics. Free time… More by Swati Kumari