Papdi recipe
Popular crispy deep fried chaat base
Servings: 35 papdis
Ingredients
- 1 cup maida | all purpose flour
- ½ tsp ajwain | Omam
- ½ cup water approximately to knead the dough
- 1 tbsp hot oil
- Salt to taste
- Oil for deep frying
Instructions
- In a wide bowl mix all the ingredients, except the oil for deep frying.
- Knead the flour into a soft and stiff dough.
- Cover and keep this aside for 15 minutes.
- Take a big lemon-sized dough and roll it into a big roti.
- Cut them into small circles with the help of a cookie cutter or any round-shaped id.
- Prick the small rounds with the fork, so that they should not puff while frying in the oil.
- Prick the small rounds with the fork, so that they should not puff while frying in the oil.
- Deep fry this in oil. Ensure that the oil is hot.
- Once it is did take out from oil and drain the excess oil in a kitchen towel.
- When it is done cool store them in an airtight box and use it when needed.
Notes
Notes:
1. Papdis stay good for 1 month if stored well in airtight box.
2. While rolling the dough make it thin, if it is thick the papdis will become soggy and chewy.
3. This can be consumed as it is and it is very addictive too.
1. Papdis stay good for 1 month if stored well in airtight box.
2. While rolling the dough make it thin, if it is thick the papdis will become soggy and chewy.
3. This can be consumed as it is and it is very addictive too.
