Basics of Indian Cooking: Easy Papdi Recipe for Chaats


There is always a craving for crispy deep fried snacks during tea time. Since we dont prefer to eat street food or bakery items often, I try my best to prepare all these snacks at home itself. All these recipes were perfected over the years it was not an easy or simple task I had to taste test and experiment a lot on each and every recipe.

Papdi is one such basic fried cracker which can be used in many snacks for crispy texture. We can prepare these papdi in bulk and store in a airtight container and use as required. These prepared papdi store well, should be used with in two weeks. If we prepare all these basic chaat ingredients it is easy to assemble and serve. It is hygienic, yields generous portions and very economical when prepared at home.
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Ingredients:
1 Cup Maida (All purpose flour)
1/4 Cup Roasted Bengal Gram
1/4 Cup Sooji Rawa (Semolina)
1 Tbsp Cumin Seeds
Salt as per taste
Oil for frying...



Method:
Add the semolina and roasted bengal gram to a mixer jar and grind to form a smooth powder. Sift maida thrice using a fine mesh sieve.

Add the sifted flour and ground flour to a mixing bowl along with salt as per taste and cumin seeds. Mix all the ingredients first, gradually add water little at a time and start to knead into a smooth dough. 


Even if there is excess water used to knead the dough the semolina tends to absorb all the moisture. we can always add a little excess flour to adjust the dough consistency. Make sure you dont form a very tight dough.

Once the dough ball has formed cover with a kitchen towel allow the dough to rest on the kitchen counter for an hour before preparing papdi. After an hour knead the dough well for 10 to 15 minutes. Form medium size roundels little larger than a golf ball.
Dust the surface, rolling pin and the dough ball with flour , start rolling the dough into thin sheets. We can adjust the thickness as per preference.

Using a cookie cutter start cutting out papdis once the papdis are cut use a fork and pierce random holes in the papdis this will ensure the papdi won't puff and will remain flat.

Prepare as many papdis as possible and reserve. Heat enough oil for frying in a wok. Gently drop the prepared papdis and fry on medium flame for a minute on each side or until the papdi has turned golden drain excess oil reserve the fried crackers on a plate lined with paper towel.

Once all the oil has drained always line the air tight container with paper then place the fried papdis in the box and store. Use these papdis with in 2 to 3 weeks these fried crackers are excellent to prepare various street food style snacks.

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