Heat about 3 inches of oil in a wok/karahi or a medium skillet over medium heat. For an electric fryer, heat oil to 300°F.

Adjust heat to medium-low to low, as needed. Oil is ready when a sample tortilla piece dropped into the hot oil quickly rises to the top but does not turn brown right away.

Using a 2-inch cookie cutter, cut each tortilla into circles. You can also cut tortillas into 2" squares if you prefer.

Carefully drop 15-20 tortilla circles into the hot oil, depending on the size of your frying pan. Do not overcrowd the pan.

Fry for 4-5 minutes, turning 1-2 times until the papdi are golden brown on both sides. Monitor the heat and adjust as needed to prevent burning.

Drain the fried papdi on a paper towel to remove excess oil.

Cool the papdi completely and store them in an airtight container to maintain crispiness.