These spicy, crispy wheat-flour crackers are the perfect snack to serve on Diwali, especially with a healthy dunk in a zingy coriander–shallot chutney.


150 grams (1 cup) all-purpose flour
50 grams (1/4 cup) chapati flour (alternatively, you can use whole-wheat flour)
1/4 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/2 teaspoon chile powder (unsalted; ancho chile or similar)
1/2 teaspoon chaat masala
1/2 teaspoon carom seeds (ajwain), or caraway seeds
3 tablespoons ghee, melted
70 milliliters (1/3 cup) water
50 grams (1 cup) coriander leaves and stems, washed and dried well
50 grams (1 cup) mint leaves, washed and dried well
1 shallot, roughly chopped
2 green chiles (like serrano or jalapeño), sliced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 lemon, juiced


Step 1
Place the flours in a bowl and add all the spices to it. Mix it all up with a spoon then add the ghee. Rub the ghee into the spiced flour until the texture resembles bread crumbs, then add the water, a few tablespoons at a time, until the mixture comes together (you might not need all of the water, so adding it a little at a time is key).

Step 2
Bring the mixture all together into a tight dough and knead on a clean surface for a minute, then cover and let it rest for 1 hour.

Step 3
Preheat the oven to 375°F (180°C) and line 2 baking trays with parchment paper. Divide the dough into 2 big chunks and each chunk into 16 small balls. Roll each ball into circle of about 3 inches in diameter, and about 1/8-inch thick. Place the papdi on the trays and bake for 16 to 20 minutes until crispy, golden, and toasty-smelling (start checking on them at around 16 minutes, as they can go from \

Step 4
Combine all the ingredients in a small food processor or blender and blitz it to a paste. Taste the chutney in case you need a bit more lemon or salt, then serve fresh.

Step 5
In an airtight container in the fridge, this will keep for up to a week.