Search
LoginSeven Khapli Wheat Rajasthani Pudis Worth Adding To Your Menu
10 min
30/05/202610 min30/05/2026
Rajasthani Pudi Varieties offer an incredible peek into the culinary resourcefulness of the Marwari community, combining long shelf-life with rich, comforting textures. Traditionally made to withstand harsh desert climates or repurpose kitchen leftovers, these deep-fried or griddle-cooked flatbreads become exceptionally flavourful when crafted using nutrient-dense khapli wheat flour. From the travel-friendly Safar ki Pudi to the inventive Baasi Roti ki Pudi, each variant brings distinct spices and techniques to the plate. Using premium ingredients like Aashirvaad Chakki Khapli Atta ensures these regional gems turn out perfectly crisp, satisfyingly nutty, and packed with heritage value.
In the dry, sunny lands of Rajasthan, cooking is all about resourcefulness and making food last. Among the most loved dishes are Rajasthani Pudi Varieties, which are spiced, deep-fried flatbreads that stay fresh for days without a refrigerator. Unlike regular pooris that get tough quickly, these Marwari pudis are made with extra oil or ghee (moyan) and rich local spices, keeping them soft and flavourful.
Historically, these long-lasting flatbreads were the perfect travel food for long desert journeys or train trips. The Marwari community also hates wasting food. Instead of throwing away leftover dals, vegetables, or old rotis, they resourcefully knead them into fresh dough to make delicious new pudis. Today, making these traditional favourites with khapli wheat flour; an ancient, wholesome Emmer grain; gives the dough a wonderful nutty flavour and a perfect texture that pairs beautifully with bold Rajasthani spices.
Integrating heritage grains into traditional regional cooking beautifully balances authentic flavours with your contemporary wellness goals. Khapli wheat flour has emerged as a nutritional powerhouse in dietary regimens, capturing the attention of those seeking a wholesome alternative to traditional wheat flour. When used to prepare classic Marwari flatbreads, this ancient Emmer wheat provides a distinct structural depth and a wonderfully warm, earthy aroma that pairs perfectly with carom seeds, fennel, and ghee. Because it absorbs water beautifully and maintains its elasticity during frying, it yields pudis that hold their shape exceptionally well, staying delightfully crisp on the outside while remaining tender and soft within.
A quintessential breakfast and travel staple across Marwari households, this seasoned flatbread relies heavily on local spices to ensure it stays fresh for up to three days without spoiling.
Ingredients:
2 tbsp Besan (gram flour)
3 tbsp Ghee or oil (for moyan)
1 tsp Ajwain (carom seeds)
1 tsp Red chilli powder
1/2 tsp Turmeric powder
A pinch of Hing (asafoetida)
Salt to taste
Warm water for kneading
Oil for deep frying
Making Process:
In a large mixing bowl, combine the Aashirvaad Chakki Khapli Atta, besan, salt, and all dry spices.
Rub the ghee thoroughly into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in warm water and knead into a stiff, smooth dough. Cover and rest for 20 minutes.
Divide the dough into small, equal-sized balls and roll them out into medium-thickness discs.
Heat oil in a deep kadhai until hot, then fry each pudi on medium-high heat, pressing gently until it puffs up and turns golden-brown on both sides.
Crafted specifically for long journeys, these sweet, energy-dense flatbreads are made completely water-free, using milk and jaggery syrup to achieve a remarkable shelf life.
Ingredients:
1/2 cup Jaggery (broken into small pieces)
1/4 cup Warm milk or water (to dissolve jaggery)
2 tbsp Ghee (for the dough)
1 tsp Fennel seeds (Saunf), coarsely crushed
1/2 tsp Cardamom powder
Ghee or oil for deep frying
Making Process:
Dissolve the jaggery completely in warm milk, then strain the syrup to remove any impurities.
In a bowl, mix the Khapli Atta with crushed fennel seeds, cardamom powder, and melted ghee.
Slowly add the jaggery syrup to the flour, kneading it tightly to form a firm, non-sticky dough.
Roll into small, slightly thick rounds; ensure you do not roll them too thin, or they will turn hard during frying.
Fry in medium-hot ghee over low-medium heat so the internal sugars cook through evenly without burning, resulting in a biscuit-like texture.
The ultimate zero-waste Marwari recipe, this ingenious dish transforms leftover dry rotis from the previous day into crispy, spiced treats that taste wonderful with hot tea.
Ingredients:
3-4 Leftover regular rotis
1 cup Khapli Atta
1/2 cup Curd (slightly sour)
1 tsp Red chilli powder
1/2 tsp Cumin seeds
A handful of finely chopped coriander leaves
Salt to taste
Oil for shallow or deep frying
Making Process:
Tear the leftover baasi rotis into small pieces and grind them into a fine crumb using a blender.
In a mixing bowl, mix the roti crumbs with the Khapli Atta, cumin seeds, chilli powder, salt, and fresh coriander.
Add the sour curd and knead everything into a pliable dough, adding a splash of water only if necessary.
Roll out small, thin pudis using a few drops of oil on the rolling board to prevent sticking.
Slide into hot oil and fry until intensely crisp, dark golden, and crunchy.
Inspired by the famous thick Khoba Roti, this deep-fried festive version features beautiful, pinched geometric patterns on the surface that trap ghee and pickle juices.
Ingredients:
3 tbsp Melted ghee
1/2 tsp Carom seeds
Salt to taste
Warm water
Ghee for deep frying
Making Process:
Combine the Khapli Atta, salt, carom seeds, and melted ghee, mixing well until the dough holds its shape when pressed in your palm.
Knead into a very tight, firm dough using minimal warm water, then let it rest for 15 minutes.
Roll out small, thick discs (about double the thickness of a standard poori).
Using your thumb and index finger, gently pinch the top surface of the rolled disc to create a continuous pattern of indentations.
Deep fry on a strictly low flame for several minutes so the thick interior cooks thoroughly, making it flaky like a kachori.
By substituting water entirely with whisked yoghurt and incorporating a generous amount of shortening, this variant achieves an incredibly delicate, melt-in-the-mouth texture.
Ingredients:
1/2 cup Thick whisked curd
2 tbsp Ghee
1 tsp Roasted cumin powder
1/2 tsp Kasuri methi (dried fenugreek leaves), crushed
A pinch of baking soda (optional)
Salt to taste
Oil for frying
Making Process:
Whisk the thick curd with salt, cumin powder, kasuri methi, and a pinch of baking soda.
Pour this mixture into the Khapli Atta and ghee, mixing thoroughly to incorporate.
Knead gently into a semi-stiff dough without overworking it, keeping the gluten structure relaxed.
Roll into medium-sized discs and fry immediately in hot oil over medium heat until they swell up into soft, golden balloons.
A morning favourite across Rajasthan, this recipe elegantly repurposes leftover panchmel or chana dal into highly nutritious, protein-rich flatbreads.
Ingredients:
1 cup Leftover cooked Rajasthani dal
1.5 cups Aashirvaad Chakki Khapli Atta
1/2 cup Besan
1 finely chopped green chilli
1/2 tsp Fennel seeds
1/4 tsp Turmeric powder
Salt to taste (adjust based on dal saltiness)
Oil for frying
Making Process:
In a large platter, mix the Khapli Atta, besan, fennel seeds, chopped green chillies, and turmeric.
Pour the leftover dal directly into the centre of the flour mixture.
Knead the mixture into a smooth, firm dough using the moisture of the dal; avoid adding extra water unless the dough feels excessively dry.
Roll out into round shapes and fry in smoking hot oil, flipping once to ensure both sides develop a rich, speckled finish.
Featuring dried jasmine blossoms (mogra) or soaked moong dal split skins alongside heavy fennel accents, this aromatic variant is traditionally rolled out for weddings and royal feasts.
Ingredients:
2 cups Khapli Atta
1/4 cup Yellow moong dal split skins (soaked for 2 hours and drained)
1.5 tsp Fennel seeds, coarsely bruised
1 tsp Coriander powder
2 tbsp Ghee
Salt to taste
Oil for frying
Making Process:
Mix the soaked, drained moong dal skins and bruised fennel seeds into the Khapli Atta along with the dry spices and ghee.
Knead tightly into a solid dough with lukewarm water and let it rest for 25 minutes.
Roll out carefully into circles so the dal pieces stay embedded flat within the dough sheet.
Fry on medium flame, letting the exterior dal pieces turn delightfully crunchy while the inner khapli flour remains beautifully soft.
Maintain Stiff Consistency: Always knead the dough to a firm, stiff consistency; soft dough absorbs excess oil during deep frying, making the flatbreads greasy.
Master the Moyan Technique: Rubbing shortening (ghee or oil) into the dry flour before adding liquids ensures an even, flaky texture across all Rajasthani Pudi Varieties.
Regulate Your Frying Temperature: Keep your oil at a steady medium-high heat. If the oil is too cold, the pudis will turn soggy; if it is too hot, the exterior burns before the inside cooks through.
Cool Completely Before Stacking: Always allow freshly fried flatbreads to cool down completely on paper towels before layering them into airtight containers to prevent condensation from turning them soft.
Optimal Storage Solutions: Wrap cooled travel pudis in clean cotton cloth or parchment paper before sealing them inside steel dabbas to preserve their fresh texture for days.
While these spiced flatbreads taste absolutely divine on their own alongside a hot cup of masala chai, they truly shine when paired with traditional Marwari accompaniments. Serve them hot alongside tangy Aloo Baingan ki Sabzi, spicy Ker Sangri, or a serving of sweet, rich Churma. A side of pungent Lehsun ki Chutney (garlic chutney) or spicy green chilli pickles completes this authentic desert culinary experience beautifully.
Yes, you can, but choosing heritage options like ancient khapli wheat flour adds an unmatched nutty flavour profile, an aromatic depth, and an authentic texture that honours traditional Marwari cooking.