Homemade Papdi Recipe || Papdi Recipe || How to Make papdi with step-by-step photos and video
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 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
snacks are much better than buying from the store
If you want to stay healthy, you will have to avoid using market items for which you are not sure how to prepare them.
Recipe tips:
Instead of using only all-purpose flour, you can substitute half of it with whole wheat flour by mixing them together in equal amounts.
Avoid frying the papdi on a high flame, as this will cause them to darken in color. Instead, fry on medium heat to ensure the papdi turns out flaky and achieves a nice golden-brown color. Now, let’s get started!
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In a large bowl, put all ingredients. Mix them, and 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 a smooth, tight, and firm dough. I used less than 1/3 water. Cover it and let it rest for 15 minutes.
It should have a medium thickness. I made it about 10 to 11 inches in diameter. Use a cookie cutter or any sharp metal lid of any small vessel. Cut into small bite-sized circles. It is about a 1 ½ inch diameter circle. Repeat the same with the second dough ball and prepare all the pabdi
Take a deep pan/wok, add oil, and 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 an even colour from both sides. Then remove them using a slotted spoon, and make sure to line the plate with a paper towel to absorb excess oil.
Let it cool down completely, and then you can store it in the container. It stays good for 2 weeks.
Serve pabdi as a snack with a hot cup of tea, or use it in chaat, Dahi Bhalla.
Papdi is a crispy and a little flaky snack which is usually used in chana chaat, Dahi Bhalla, samosa chaat, etc.
Ingredients:
- 250g all-purpose flour
- ¼ tsp carom seeds
- 1/3 tsp white cumin seeds
- 2 pinches of baking powder
- 1 tbsp ghee/oil
- 1/3 tsp salt
- oil, as required
How to make Homemade Papdi?
- In a large bowl, put all-purpose flour, ghee, Carom seeds, cumin seeds, salt, and baking powder,r and 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 it smooth, tight, ht and firm. ugh I used less than 1/3 water
- Cover it and let it rest for 15 minutes
- After 15 min, knead the dough once again to make it smooth. Divide into two equal portions to 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 it about 10 to 11 inches in diameter.
- Use a cookie cutter or any sharp metal lid of any small vessel
- Cut into small bite-sized circled it is about a 1 ½ inch diameter circle
- Repeat the same with the second dough ball and prepare all the pabdi
- Take a deep pan/wok, add oil, and heat it on a medium flame
- Once the oil is heated, slide a few papers
- Fry them till they are golden brown and flip them to get an even colour on both sides
- Then remove them using a slotted spoon; make sure to line the plate with a paper towel to absorb excess oil
- Let it cool down completely, and then you can store it in the container. It stays good for 2 weeks
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