Papdi Recipes

PAPDI RECIPE | PAPDI FOR CHAAT | HOW TO MAKE FRIED PAPDI

Steps:

• firstly, in a large mixing bowl take 2 cup wheat flour and ¼ cup rava.
• add 1 tsp ajwain, ¾ tsp salt and 2 tbsp oil.
• crumble and mix well making sure to form a moist flour.
• knead the dough well-adding water as required.
• knead a tight dough as of poori.
• now divide the dough into half.
• dust wheat flour and roll slightly thick as of poori.
• using a cookie cutter/glass cut small round puri.
• prick the papdi with a fork to prevent from puffing up.
• fry the papri in medium hot oil. alternatively, bake in a preheated oven at 180-degree celsius for 15-20 minutes.
• fry on low flame till the papdi floats. this takes approx 1-2 minutes.
• now continue to fry on low to medium flame till they turn crispy and golden in colour.
• drain off the papri over kitchen paper to absorb excess oil.
• finally, serve papdi with evening chai or store in airtight container for a month to prepare papdi chaat

PAPDI RECIPE

Steps:

• Mix the whole wheat flour (atta), all purpose flour (maida), carom seeds (ajwain), cumin seeds (jeera) and salt in a large mixing bowl.
• Rub ghee in the dough with your finger tips, till you get a bread crumb like consistency in the mixture.
• Add water and knead to a firm dough. Keep covered for 30 minutes.
• Knead again and divide the dough into 4 equal balls.
• Roll each dough ball thin with a rolling pin (belan).
• Using a cookie cutter, cut round or different shapes from the rolled dough.
• Remove the extra rolled dough and use to make the rest of the papdis.
• You can also make tiny balls and then roll each into a small puri.
• Prick the cut out papdis or small pooris with fork, so that they don't puff while frying and become crisp.
• Heat oil for deep frying in a kadai.
• Slid the papdi in hot oil and with the help of a slotted spoon, fry them till golden.
• The sizzling in the oil, stops when the papdi are fried.
• Drain the papdi on paper towels to remove excess oil.
• Place the papdi in a lightly greased tray.
• Bake them in a pre heated oven at 180 degrees celsius for 20 to 25 mins or till golden.
• Keep an eye while baking, as sometimes papdi bake very quickly, especially if rolled very thin.
• Once both the fried papdi and the baked papdi are cooled, add them in an air tight box or jar.
• Use papdi whenever you want to make papdi chaat, sev poori, dahi papdi chaat or bhel poori.

PAPDI RECIPE

Steps:

• Take all purpose flour, salt, ajwain and baking powder in a bowl. add oil.
• rub the oil and flour using your fingertips. Do it till everything is mixed and incorporated well.
• You will get crumbly texture.
• Start kneading the dough by adding water little at a time. Make the smooth, tight and firm dough. I used less than ⅓ cup of water.
• Cover it and let it rest for 15 minutes.
• After 15 minutes, knead the dough once again to make it smooth.
• Divide it into two equal portions. Make smooth balls out of it. Flatten it between your palm and make a disk.
• Now take one disk and start rolling it.
• Roll it into a big 10-11 inch diameter circle. It should not be too thick or too thin. It should have medium thickness.
• Now prick the entire surface using a fork. Make the holes very near.
• Now using a cookie cutter or small katori or small lid, cut into small bite-size circles. It is about 1 ½ inch diameter circles.
• Repeat the same with second dough ball and prepare all the papdis.
• Now heat the oil in a pan on medium heat for frying.
• Once oil is hot, slide in few papdis.
• Fry them till they are golden brown. Flip them to get even color from both sides.
• Them remove it using a slotted spoon. Make sure to line the plate with a paper towel to absorb excess oil.

INDIAN PAPDI CHAAT

Steps:

• Gather the dough ingredients.
• Mix the flour, ghee, onion seeds, and salt in a bowl. Add the water, a spoonful at a time, and knead until you get a firm, smooth dough.
• Cover the dough with a damp cloth and allow it to rest for 20 minutes.
• Divide the dough into equal-sized balls. Roll the dough balls between your palms until smooth.
• Lightly flour a clean rolling surface and press one ball flat.
• Roll the dough balls out into 1/4-inch-thick circles using a rolling pin.
• Use a circular cookie cutter to cut out small circles, fitting as many as you can in each rolled out dough circle. Place them on a lightly floured tray or plate.
• Repeat until all the dough is used up.
• Heat the oil for frying in a deep pan over medium heat.
• When the oil is hot, add the papdi a few at a time and fry until they are crisp and pale golden.
• Drain on paper towel.
• Repeat until all papdis are made and set aside.
• Gather the ingredients.
• Wash, peel, and dice the potatoes.
• In a medium pot, add the potatoes and enough water to cover. Boil until fork-tender.
• Drain and set aside.
• Boil the chickpeas covered with water until fork tender. Drain and place in a small bowl. If using canned chickpeas drain and place in a bowl.
• Using a fork or a masher, mash the chickpeas to a coarse texture. Use a pinch of salt if preferred.
• Set up all of the components in a comfortable workspace: papdis, toppings, and sauces.
• Using 5 to 6 papdis per person arranged on a plate, pour one tablespoon of yogurt on top of each papdi.
• Top each papdi with a teaspoon of cooked potato, some mashed chickpeas, onions, and tomatoes.
• Drizzle one teaspoon each of tamarind and mint chutney on each papdi.
• Sprinkle a handful of sev all over the papdis on the plate.
• Sprinkle red chili powder, powdered cumin, and black rock salt on the papdis and garnish with the chopped coriander leaves.
• Serve immediately and enjoy.

PAPDI CHAAT

Steps:

• For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
• For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.)
• For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
• Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.