Papdi recipe, How to make Papdi for chat
Papdi- crisp fried poories made with flour and semolina mildly flavored with cumin and carom seeds
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1 cup Whole Wheat Flour / Atta
- 1/2 cup Refined Flour / Maida
- 1/2 cup Semolina / Sooji
- 4 tbsp ghee or oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 3/4 tsp Carom Seeds / Ajwain
- 1/2 tsp Peppercorns / Sabut Kali Mirch crushed
- salt to taste
- Enough oil To Deep fry
Take a big and wide pan or deep plate and add refined flour,wheat flour,semolina,pepper,cumin,carom,salt and 4 tbsp melted ghee.
Mix every thing and rub well with your palms so the ghee will mix well with the flour,there should be no lumps of ghee in the flour mixture, it should looks like bread crumbs mixture.
Add water and make a medium stiff dough,cover with a plate and let it rest for 1/2 hour.
Make 4 -5 balls of equal size and then roll each ball to make thin chapatis.
Prick the chapAti all over with a fork so the papdi will not puff up like pooris.
Now with a round cookie cutter or any round lid or small glass ,cut roundels from the rolled chapati.
Make papdis from all the dough balls and spread on a kitchen napkin.
Now heat enough oil in a deep wide pan or kadhai.
Slide few papdis at a time in the hot oil and deep fry on medium heat till they turn golden and crisp from both the sides.
Drain the fried papdis on a paper napkin to absorb all the extra oil.
Store in a air tight jar when cool down completely.
I have used the mix of wheat flour,refined flour and semolina ,but you can use only refined flour or wheat flour to make these papdis.