Papdi recipe – How to make papdi – Recipe with step-by-step pictures.
We all are huge fans of Chaats but I have never tried anything at home. Whenever we go to restaurants we eat chats and during our recent short trip to India, we ate a lot after coming back we all were craving chaats, especially my daughter Varsha a huge fan of chaats wanted me to make any chaat at home. So I wanted to try out the papdi chaat at home and for that, I made the papdi and sweet chutney at home. I have the Green chutney recipe posted in my space along with the Khaman Dhokla Recipe
- 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 lid.
- 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 done 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.
- Papdis stay good for 1 month if stored well in an airtight box.
- While rolling the dough make it thin, if it is thick the papdis will become soggy and chewy.
- This can be consumed as it is and it is very addictive too.
Papdi recipe
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.
