Baked Whole Wheat Papdi Recipe:
To make the complete zero oil sev puri, after success with zero oil sev I attempted to make a zero oil version of the papdi too. Yes, today’s post is baked whole wheat papdi recipe. My best friends here Pooja & Tanvi had the habit of filling my tummy every time with such homemade delicacies and now with the lockdown when I miss their treats I had to try my hands on them. Last time my beloved buddy Tanvi treated mom too and I found Amma loved Sev puri. All recipes notes & tips were collected from them and my experiment of making baked whole wheat papdi began
Baked Whole Wheat Papdi Recipe:
The papdi can be stored for 2-3 months in airtight containers. They turn crispy when they are cooled down. Use a tissue inside the box to retain the crispness. Chaats usually have maida(all-purpose flour) & sooji as major ingredients. I wanted to avoid them both as they are not healthy choices to be added. I still haven’t succeeded in making puffy pooris for chaats without white rava and white flour.
Baked Whole Wheat Papdi Recipe:
The pictures are not as great as I couldn’t hold my craving. We just rushed to plate the sev poori and gobble it. You can use this papdi to make papdi chats, crush and add to bhel, sev poori, even thattu vadai set. I have to draft recipes for the chutneys and then share sev poori recipe.
Ingredients:
- Broken Wheat Upma/ Bansi Rava- 1/4 cup
- Whole Wheat Flour-1/2 cup
- Ghee-1 tbsp
- Water-To knead
- Salt-A pinch
- Ajwain powder-1/2 tbsp
Baked Whole Wheat Papdi Recipe:
Procedure:
1. Measure and keep all the ingredients ready.
2. Give the whole wheat rava a pulse in the mixer and soak in warm water with ajwain powder for 20 minutes.
3. In a wide bowl add salt & whole wheat flour (You can sift it twice) and add the soaked rava + ghee .
4. Slowly add plain water and knead well into a smooth dough. Cover with a wet cloth and allow it to rest for two hours.
5. Dust will some flour and roll it, cut small circles. prick some holes and place on the baking tray.
6. Preheat the OTG for 10 minutes at 180 degrees C.
7. Bake the rolled papdi for 10 minutes in the preheated oven. 
8. Allow the cool. They will turn crispy.
Whole Wheat Papdi is ready.
P.S:
The timings might vary between 10 to 12 minutes based on the thickness.
The doneness is checked by the slight browning at the end.
The temperature and mode might change based on the oven/OTG you use.
Kindly read your oven manual completely before attempting.
The rava has to be slightly coarse and not fine powder.
The above quantity gave me 30 papdis.
Babies above six months can be offered this without salt.
This can be offered for babies above 6 months.
Avoid the salt for babies below one year.
Always have a word with your doctor before offering any new food to babies.
Please consider all family history of allergies before trying any new food.
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