Wash, chop, and pat dry the spinach leaves.
Assemble all the ingredients in a bowl (except oil). Slowly add water to form a soft dough. Not much water is required to bind this dough. So, add water slowly. If the dough feels sticky add an extra tablespoon of flour and mix.
Heat oil in a pan. Grease a platform.
Roll a ball out of the dough. Singhara flour (water chestnut flour) is a gluten-free flour and like regular flour, it doesn’t have the same elasticity. It can’t be rolled like wheat flour instead it needs to be patted with hands to give it a shape.
Grease your fingers and start spreading the dough.
Spread the dough into a circle.
Use a cutter to cut small rounds out of this circle.
The other way to make papdi would be to make small dough balls and flatten them in between your palms.
Remove the extra dough and all that is left is small disc-shaped rounds. Use a fork to prick small holes in the dough to prevent puffing.
Deep fry the wafers/papdi over medium flame.
Secret to crunchy papdis/wafers is to fry them longer on a medium-low flame until brown and crispy. Can these be baked? Yes, they can be baked too. Bake @375 degrees for 9-10 minutes (or until crispy) turning midway through cooking.
Store at room temperature in an airtight container. Read notes above.
Or serve them hot with a cup of hot tea.