Homemade Papdi Recipe - Yummy Traditional

Homemade Papdi Recipe


homemade-papdi-recipe-with-step-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 papdi isn’t fried in healthy oil at all that can be the harm of our health homemade papdi 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 with step by step photos...

                
papdi-recipe

    Make papdi dough:
    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 crumbly texture it will look 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 
        Make pabdi:
        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 medium thickness I made about 10 to 11 inches diameter
        Use cookies cutter or any sharp metal lid of any small vessel
        Cut into small bite-size circles. it is about 1 ½ inch diameter circle  
        Repeat the same with second dough ball and prepare all the pabdi


        roll-out-papdi

        Frying papdi:
        Take a deep pan/wok add oil heat it on medium flame
        Once the oil is heat slide a few papers  
        Fry them till they 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 pepper towel to absorb excess oil
        Let it cool down completely, then you can store 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 the papdi?
        Instructions:
        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 crumbly texture it will look 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 second dough ball and prepare all the pabdi
        13. Take a deep pan/wok add oil heat it on medium flame
        14. Once oil is heat slide few papers  
        15. Fry them till they 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 pepper towel to absorb excess oil
        17. Let it cool down completely, then you can store in the container it stays good for 2 weeks
        *Not be duplicated, rewritten or published without permission- Thank you! 

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