Atta Sooji Papdi Recipe | Crispy Homemade Papdi for Chaat
Papdis are primarily used in making chaats or eaten as a snack with a cup of tea or coffee in the evening.
Ingredients
- 1 cup (150 gm) whole wheat flour
- ¾ cup (100 gm) fine suji
- ½ tsp salt
- 1 tsp ajwain
- 3 tbsp oil
- 8-9 tbsp room temperature water
Instructions
How to make fried papdi
- Mix whole wheat flour, fine suji, salt and ajwain(slighty crushed). Add 3 tablespons oil and mix well with flour. If you press some flour in your hand it should bind.
- Now add water gradually to make a stiff dough. Knead the dough for 1 minutes.
- Cover it with a damp cloth and leave aside for 10 minutes.
- After 10 minutes, knead the dough for 1-2 minutes till it becomes little smooth. Divide it into equal pieces.
- Take a piece, make a ball and roll it into very thin chapatti. Prick it with a fork and cut into desired shapes. Remove extra dough.I choose to cut it into round shape.
- Do the same with rest of the dough pieces. Collect all the pieces on a plate.
- Heat oil on a low medium flame.Drop few pieces at a time in the oil and fry till they become golden in colour. Strain extra oil and transfer to a plate.
- Fry rest of the papdi in the similar manner.
- Store them in an air tight containter. They stay good for 15-20 days at room temperature.
How to make baked papadi
- Preheat oven @180 degrees Celsius for at least 12-15 minutes.
- Place papdi on a tray and bake them for 12-15 minutes till they become light golden from the corners.
- Remove them from the oven and let them cool completely.
- Store them in an air tight container. They stay good for 15-20 days at room temperature.
Video
Notes
1. Mix oil very well with the dry mixture and then add water gradually to make a stiff dough.
2. Roll the Papadis into very thin to make them crispier.
2. Roll the Papadis into very thin to make them crispier.