Papdi recipe, papri – A simple and refreshing snack served with tea.
My family likes papdi a lot. I usually make papdi chaat and serve it as an evening snack on sundays. When I have surprise guest at home, I make papdi chaat and serve them. Papdi is quite similar to out thattai recipe. When you bite papdi, you get ajwain flavor and you would simply love it.
All purpose flour/maida – 1 cup
Oil/ghee – 1 tablespoon
Semolina/ravai – 1 teaspoon (optional)
Ajwain seeds/kalonji seeds/omam – 1.5 teaspoon
Salt – as desired
Water – as needed
Oil – for deep frying
Note. The ingredients shown will vary with the original quantity.
1. In a large mixing bowl, add all purpose flour, ajwain, salt, semolina, and oil/ghee. Add water little by little and make a firm dough.2. Cover the dough and keep it aside for 30 minutes. Knead again and make small balls.3. Roll the balls using chapathi roller to a thin sheet. Then cut small circles using a lid cover.4. You will have some left over dough after you cut small circles. Collect the remaining dough, knead again, and then roll the balls again to a thin sheet. Cut small circles again using the same lid cover. Meantime, heat the oil to deep fry the papris.5. Using a fork, prick holes all over the circle.This is done to prevent the papris from puffing while frying. When the oil is hot, deep fry the papris in batches of 5-7 over a medium flame until golden brown and crisp.6. Fry the papris till golden brown on both sides. Remove from oil and keep it in a colander to drain excess oil. Repeat the process for the rest of the papdi. After it cools, store in an airtight container.Now, papris are ready!
- Do not overcrowd the pan while deep frying.
- Do not forget to the prick holes with a fork or else the papdi will puff up.
- Roll the dough into thin circles or else the papri will become chewy.
Papdi recipe, papri recipe for chaat below: