Papdi recipe – How to make papdi

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

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Papdi recipe

Popular crispy deep fried chaat base

Course chaat recipes, Kitchen basics

Cuisine Indian

Keyword Chaat recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 35 papdis

Author Jeyashri suresh

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.

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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.

• 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.