Homemade Papdi | Papri
Papdi's are deep fried flour crackers or non-puffed mini pooris that are used in different chaat recipes like papdi chaat, bhel puri etc.
Servings: 4
Calories:
Ingredients
- All Purpose Flour - ½ cup
- Ajwain Seeds - ¼ tsp
- Cumin Seeds - ¼ tsp
- Salt - ½ tsp
- Baking Soda - a pinch
- Butter - 1 tsp
- Water - 4 tbsps adjust as needed
- Oil for frying
Instructions
- Sieve the APF.
- Add the ajwain seeds, cumin seeds, salt, baking soda and room temperature butter and mix well.
- Now slowly add water and mix the dough.
- Knead the dough well and let it sit for about 10 minutes.
- Now pinch small lemon sized balls and roll them like we do for poori and roti.
- Using a cookie cutter or any small round lids, carve out small round papdis or you can use try other shapes also.
- Now using a fork, prick the papdis.
- Roll the remaining dough and carve out the papdis. Make sure you prick the papdis so that it doesn’t get puffed up.
- Heat the oil for frying and slowly drop these rolled and carved papdis and fry until golden brown.
- That’s it. Yummy Papadis are ready.
Notes
After frying the papdis, I felt that I should have rolled it a bit thinner.
Make sure the oil is in medium heat, so that the papdi gets cooked nicely inside also.
Adjust the salt as per your preference.
Use room temperature butter, if not ghee can be used to. This adds crunchiness to the papdi.
Instead of APF, half and half of APF and wheat flour can be used.
Make sure the oil is in medium heat, so that the papdi gets cooked nicely inside also.
Adjust the salt as per your preference.
Use room temperature butter, if not ghee can be used to. This adds crunchiness to the papdi.
Instead of APF, half and half of APF and wheat flour can be used.