Papdis are fried, crispy, small flattened pooris or crackers, which are made from maida, wheat flour and semolina. They are commonly used for Chaat recipes or can be served as tea-time snack or as a munching snack. These papadis can also be baked in the oven, but the fried papdi's texture and crispness are always better. Here is the recipe with some tips and step by step instructions and pictures.
1. Firstly, take 1/2 cup all-purpose flour, 1/4 cup whole wheat flour, 1/4 cup Semolina/ cream of wheat and 1/3 tsp salt in a large mixing bowl.
2. Then add 2 tbsp oil to it. Crumble and mix well making sure to form a moist flour.
3. For crispy papdi, make sure the flour binds together as shown in the photo.
4. Then gradually add 1/4 cup water or as required to knead a medium( neither too stiff nor too soft) dough.
5. Cover and rest the dough for 15 minutes. As sooji soaks the moisture so firstly knead the medium dough, and then after 15 minutes it becomes tight dough, like we knead for pooris.
6. After 15 minutes, knead the dough again for 1-2 minutes.
7. Make a log and divide it to 3 equal parts.
8. Take one part and roll it to make a ball.
9. Then roll it out slightly thick with the help of rolling pin. To check the thickness please refer the attached picture.
10. Using a cookie cutter or any lid, cut small round poori.
11. Remove the extra dough and prick the papri with a fork to prevent from puffing up.
12. Fry the papdi in medium hot oil. Gently slide papri one by one in hot oil. Put as much papdi in the wok / pan as possible. Alternatively, bake in a preheated oven at 180°C or 350°F for 15-20 minutes.
13. Fry on low flame till the papdi floats. This takes around 1-2 minutes. Continue to fry on low to medium flame till they turn crispy and golden in colour.
14. Drain the papdi once they have fried and stopped the slotted spoon on the corner of the wok so that extra oil moves back in it. Fry all the Papris likewise. I have fried all papdi in two batches.
15. Crispy Papdi is ready. Serve them as a tea-time snack or store in an airtight container for a month to prepare Chaat.
0 servings
Copyright @CookVegIndianRecipes.com