Papdi recipe, How to make papdi for chats
Papdi recipe, papri – A simple and refreshing snack served with tea.
Papdi is a popular traditional street food of north india. Papri is disc shaped and is quite similar to thattai recipe. It is a crispy finger food that is served as a snack with tea.
Not to mention, when you bite papdi, you get ajwain flavor and you would simply love it. However, adding ajwain is optional. Regardless of adding ajwain or not, papdi tastes good.
Personally, I prefer homemade papdi to store bought ones because the ones made in store are quite thick and also has some kind of oil smell. Moreover, when you eat the homemade ones, you will notice a huge difference in texture and taste too.
My family likes papdi a lot. Whenever I make papdis at home, I make them in batches that way I can use them for chat recipes as well.
I usually make papdi chaat and then serve it as an evening snack on sundays. You can eat papdi as such or also serve it as papdi chat. When I have surprise guest at home, I make papdi chaat and serve them.
How to make papdi for chats, papdi recipe card:
How to make papdi for chats or papdi recipe:
1. In a large mixing bowl, add all purpose flour, ajwain, salt, semolina, and oil/ghee. Add water little by little and make a firm dough.2. Cover the dough and keep it aside for 30 minutes. Now, knead again and make small balls.3. Roll the balls using chapathi roller to a thin sheet. Then cut small circles using a lid cover.4. You will have some left over dough after you cut small circles. Collect the remaining dough, knead again, and then roll the balls again to a thin sheet. Now, cut small circles again using the same lid cover. Meantime, heat the oil to deep fry papris.5. Using a fork, prick holes all over the circle.This is done to prevent the papris from puffing while frying. When the oil is hot, deep fry the papris in batches of 5-7 over a medium flame until golden brown and crisp.6. Fry the papris till golden brown on both sides. Now, remove from oil and keep it in a colander to drain excess oil. Repeat the process for the rest of the papdi. After it cools, store in an airtight container.Now, papris are ready!
- Do not overcrowd the pan while deep frying.
- Do not forget to the prick holes with a fork or else the papdi will puff up.
- Roll the dough into thin circles or else the papri will become chewy.