Papdi
is a versatile snack. We can call it fried salted crackers. It is great on its own with tea/coffee and
tastes even better as papdi chaat. It lasts for weeks, as it has good shelf life, if stored properly in
air tight container, so it is a great anytime snack and enjoyed every time with
different variations.
Here
is easy and simple tea time snack recipe for you. Papdi is one of the best
homemade travelling snacks. Here I have used ajwain/carom seeds which add the
taste and aroma to the papdi. You may use
sesame seeds, onion seeds/kalaunji, jeera/cumin seeds or some other spices of
your choice. But I like ajwain/carom seeds flavor.
This
is a superlative namkeen recipe and a scrumptious Indian snacks. This papdi can
be used to make different chaats
like sev puri, bhel puri, papdi chaat. If you love chaats here is the simple
papdi recipe which you can make and enjoy preparing different chaats.
Step by step recipe
of Papdi:
Take
a mixing bowl and add maida/refined flour, salt and ajwain/carom seeds.
Mix
well and then add oil to the mixture.
Mix
everything with the help of your fingers till the mixture gets crumbly.
Prepare
a medium consistency dough. Dough should not be too hard or too soft.
Make
equal parts of the dough. Place it on dusted board and with the help of rolling
pin, roll it in circle shape like roti. Roti must not be too thin or too thick
but of medium consistency.
Now
cut the ajwain papdi with the help of cutter in round shape or any shape or
size you want. Prick with the help of fork or knife.
Separate the papdi and let it rest on a parchment papaer until all dough is over and you are done rolling and cutting papdi. The left out dough can be reused and rolled.
Take
a skillet. Add oil to the skillet and heat it on high flame. Place papdi into
the hot oil and reduce the flame.
After
2-3 minutes flip it and turn the flame to medium for 1 minute. Now reduce the
flame and allow the papdi to fry on other side until it gets good golden brown
color. Remove papdi on kitchen towel to drain excess oil.
Papdi
is ready to serve and can be stored in air tight container for few weeks.
Enjoy
papdi with tea or chatnis/dip.
Why
should you fry papdi on medium heat? Because if you fry them on high heat, they
will become soft after cooling down instead of staying crisp. If you fry on low
heat, they will become too hard. They should ideally be crunchy and crispy. Kids
enjoy these crunchy and crisp crackers. This simple papdi will help you keep
your kids away from packed snacks.
Below
is the printable version of this recipe.
Papdi recipe below:
Papdi
recipe
Papdi
- Crispy Indian fried salted crackers
flavored with carom seeds.
AUTHOR:
Monali
RECIPE
TYPE: snack
CUISINE:
North Indian
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
2½ cup
maida/refined flour/all-purpose flour
4 tbsp.
oil
1
tbsp. ajwain/carom seeds
Salt to
taste
Water as
required to knead the dough
Oil for
deep frying
DIRECTION
|
No comments:
Post a Comment