Homemade Papdi Recipe - Yummy Traditional

Homemade Papdi Recipe


homemade-papdi-recipe-with-step-by-step-photos

Homemade Papdi Recipe || Papdi Recipe || How to Make papdi with ste[ by step photos 

Papdi is a crispy and a little flakey snack which is usually used in chana chaat, Dahi Bhalla, samosa chaat, etc_Papdi enhances the taste of them I usually prefer to make it at home just because market papri isn’t fried in healthy oil at all that can be the harm of our health homemade papri is safe healthy and prepared from hygienic way at least you know that what things are being used to make it and what type of oil is being used

                          
homemade-papdi


Homemade snacks are much better than buying from the store

If you want to stay healthy you will have to avoid using market items in which you are not sure how to make it

Recipe tips:
  1. Instead of all-purpose flour, you can use half  quantity of all-purpose and half whole wheat flour by mixing 
  2. Don't fry the papdi on high flame your papdi will be dark in colour 
  3. Fry should be on medium flame so that papdi could be flakier and nicely brown in colour  
so let’s begin  

                                            
Homemade papdi recipe

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papdi-recipe

    In a large bowl put all ingredients mix them rub the oil and flour using your fingertips_Do it till everything is mixed and incorporated well, You will get a crumbly texture it will look like breadcrumbs. Start kneading the dough by adding water little by little. Make smooth tight and firm dough I used less than 1/3 water. Cover it and let it rest for 15 minutes


    knead-dough 
        After 15 minutes knead the dough once again to make it smooth Divide into two equal portions make a disk_Now Take one disk and start rolling it_Roll it into a big circle it should not be too thick or too thin 

        It should have a medium thickness I made about 10 to 11 inches in diameter. Use a cookies cutter or any sharp metal lid of any small vessel. Cut into small bite-size circles. it is about a 1 ½ inch diameter circle. Repeat the same with the second dough ball and prepare all the pabdi


        roll-out-papdi

        Take a deep pan/wok add oil heat it on medium flame, Once the oil is heated slide a few papers. Fry them till they are golden brown flip them to get even colour from both sides_Then remove it using a slotted spoon make sure to line the plate with a paper towel to absorb excess oil

        Let it cool down completely, then you can store it in the container it stays good for 2 weeks


        fry-papdi


        Serve pabdi as a snack with a hot cup of tea other than using in chat, Dahi Bhalla 


        homemade-papdi





        Papdi is a crispy and a little flakey snack which is usually used in chana chaat, Dahi Bhalla, samosa chaat etc

        Ingredients:
        1. 250g, all-purpose flour  
        2. ¼ tsp, carom seeds
        3. 1/3 tsp, white cumin seeds
        4. 2 pinch, baking powder
        5. 1 tbsp,ghee/oil
        6. 1/3 tsp, salt
        7. oil, as required
        How to make Homemade Papdi?
        1. In a large bowl put all-purpose flour, ghee, Camron seeds, cumin seeds, salt and baking powder and mix them rub the oil and flour using your fingertips.
        2. Do it till everything is mixed and incorporated well
        3. You will get a crumbly texture it will look like breadcrumbs
        4. Start kneading the dough by adding water little by little
        5. Make smooth tight and firm dough I used less than 1/3 water
        6. Cover it and let it rest for 15 minutes
        7. After 15 minutes knead the dough once again to make it smooth Divide into two equal portions make a disk
        8. Now Take one disk and start rolling it
        9. Roll it into a big circle it should not be too thick or too thin it should have medium thickness I made about 10 to 11 inches diameter
        10. Use cookies cutter or any sharp metal lid of any small vessel
        11. Cut into small bite-size circles. it is about 1 ½ inch diameter circle  
        12. Repeat the same with the second dough ball and prepare all the pabdi
        13. Take a deep pan/wok add oil heat it on medium flame
        14. Once the oil is heated slide a few papers  
        15. Fry them till they are golden brown flip them to get even colour from both sides
        16. Then remove it using a slotted spoon make sure to line the plate with paper towel to absorb excess oil
        17. Let it cool down completely, then you can store it in the container it stays good for 2 weeks
        *Not be duplicated, rewritten or published without permission- Thank you! 

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