Papdi recipe | How to make recipes for papdi chaat
Papdis are fried and crisp flour pooris used to make varities of chaats eg. papdi chaat, Sev Puri
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 25 Papdi
- 1 Cup All purpose flour
- 1/2 Cup Rawa / Sooji
- 1/2 tsp Ajwain / Carom Seeds
- 2 tbsp Ghee / Oil
- 1/2 tsp Salt
In a large mixing bowl take Flour, Rawa, Salt, Carom Seeds and Ghee.
Crumble and mix well making sure to form a moist flour and flour holds a shape.
Add water and knead the tight dough as of pooris.
Cover with a damp cloth and rest for 30 minutes.
Knead again to form a smooth dough.
Roll each portion into 2 inch diameter and prick them with fork at equal intervals.
Or else, Roll using chapathi roller to a thin sheet. Then cut small circles using a lid cover. Then prick holes with fork to avoid puffing up while frying.
Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue , cool down and then store in airtight container.
- Dont forget to prick holes with a fork , else the papdis will puff up.
- Adding ajwain gives a nice flavour to the papdis. Keeps well for 4-5 days when stored in airtight container.
- You can use only flour or wheat flour to make papdis .