Papdi Recipe | How to make papdi for chaats?

Papdi's are small flattened puri's used for making chaat items like sev puri or bhel puri. They add crunch to the chaat recipes when loaded with veggies making it a one bite delight. I would say, Papdi as the hero of famous Indian chaats. 

These are readily available in the market, but making at home gives you the satisfaction of using good oil. Trust me, homemade ones are best when compared to the readily available ones. 

PAPDI  RECIPE - FOR PREPARING CHAATS

Ingredients:
Makes 40-45

Ghee/ Butter  - 1 tbsp + 1 tbsp
Carom Seeds / Ajwain - 1/2 tsp
Salt - as required
Semolina / Rava - 1/4 cup
All Purpose Flour - 3/4 cup
Water - 1/4 cup ( Use as required for thick firm dough )
Oil - For Deep Frying

Notes:

• Ghee can be replaced with butter or oil. 
• After adding flour with ghee, its important to mix with hand till a coarse consistency texture before adding water. This step gives you a flaky and crispy papdi.
• Water quantity might differ for flour to flour quality used, so keep adding little by little. If water goes extra, add dough and knead again. 
• The dough must be firm and soft. If it's not then the papdi will absorb more oil and turn soggy. 
• Pricking the rolled dough with fork is very important as it will prevent the papdi to fluff up while deep frying. 
• I have used a cookie cutter here, you can use a vessel cap or anything of that size. 
• The oil temperature is very important while frying the papdi, it must be hot while dropping in and must be slightly reduced heat while cooking to ensure even cooking and colour. If the oil stays too hot between frying batches, it will not cook properly.
• You must cook on both sides till the bubbles stop. 

Method of Preparation:

1. Add ghee, ajwain and salt in a big mixing bowl. Mix it well with a spoon. Add rava and mix well. Add flour and mix well untill it forms a coarse texture.

2. Slowly add water little by little to form a smooth firm dough. Add 1 tbsp of ghee at this stage and knead again. Cover the dough with a wet cloth for 30 minutes. 

3. Knead again for 5 minutes. Divide the dough into small balls to roll and make papdi. Roll each ball into a thin layer. Then prick the entire layer with a fork.

4. Now cut small circles with a cookie cutter. Repeat the steps for the remaining dough. 

5. Heat oil in a kadhai, once the oil reaches the right temperature, gently drop few pieces to cook. Cook on both sides till its completely cooked and browned evenly. Remove and drain in a tissue paper. Repeat for the process for the next batch. Once cooled down, store in an airtight container. 

Once cooled, it becomes crispy. Store in an airtight container to maintain the crispiness. 
Cush this to make crushed papdi for other chaats!

Used for making
Sev Puri

Sending this to Remmy's Kitchen!!!