How to make Fudina Ni Papdi -

The famous Indian snack made of mint leaves.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh mint leaves (ताज़े पुदीने के पत्ते ), Wheat flour (गेहूँ का आटा)

Cuisine : Maharashtrian

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Fudina Ni Papdi checkout Pudina Chicken with Mango Sauce. You can also find more Snacks and Starters recipes like Soya Burgers Aloo Tikki With Red Hot Prawn Stuffing Orange Black Sesame Muffins Exotic Vegetable Soft Tacos

Fudina Ni Papdi

Fudina Ni Papdi Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fudina Ni Papdi Recipe

  • Fresh mint leaves chopped 1 cup

  • Wheat flour 1 cup

  • Ghee 2 tablespoons

  • Salt to taste

  • Baking soda 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Oil to deep fry


Step 1

Place the flour in a bowl and add ghee, salt, baking soda, carom seeds and mint leaves and mix well.

Step 2

Add sufficient cold water and knead into a stiff dough.

Step 3

Cover and rest the dough for fifteen minutes.

Step 4

Divide the dough into twenty-four equal balls, flatten them slightly and roll them out thinly into small puris.

Step 5

Lightly prick them with a fork so that the papdis do not fluff up.

Step 6

Heat sufficient oil in a kadai, slide in the papdis gently, a few at a time, and deep fry on medium heat till golden and crisp.

Step 7

Drain on absorbent paper.

Step 8

Cool completely and store in airtight tins.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.