Papdi chaat is a famous street food. Crispy papdi served in combination with aloo tikkis, curd and chutneys make this chaat is just palatable. Learn how to make those crispy papdi with the help of step by step photos and detailed recipe given below:
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Recipe Yield: 12
- All Purpose Flour (maida) - 25o ml cup
- Salt - 1/2 tea spoon or as per taste
- Refined oil for moin the flour - 3 table spoon
- Onion Seeds (mungrel or kalonji) - 1/2 tea spoon
- Carom Seeds (ajwain) - 1/2 tea spoon
- Water (pani) - as per requirement
- Refined Oil - as per requirement for frying
- To prepare the maida dough, take all purpose flour (maida) is a big plate and add salt (namak), carom seeds (ajwain) and onion seeds (mungrel) to it. Mix the dry ingredients well with your hands.
- Add 3 table spoon refined oil to the dry maida mixture. Mix it as if forming a dough till maida begins to bind. (Maida ko moin karein)
- Now add water to it and form a medium hard dough. (add water as per requirement) Knead the dough well to make it smooth. Then cover the dough with a cloth or keep it in an enclosed vessel, to leave it to rest for 5 minutes. (Do not keep the dough in this state for more tthan 5 minutes, otherwise it will become very soft and will sweel like poori while frying)
- Roll small balls of maida dough into flat chapati. The chapati should be uniform and thin like poori, and its size should be almost same as that of the rolling plate (chakla) (as shown in the images below).
- Then use a glass or stensil to cut off small papdi from this chapati. (as shown in the image below)
- Remove the extra uneven edges and keep the raw papdi in a plate. Then put cut marks on the papdi with a knife so that they do not swell like poori while frying. Prepare papdi of the remaining dough in the same manner.
- Heat a thick based kahdai and pour some refined oil (oil should be enough for frying the papdi) into it. Heat the oil over high flame. Lower the flame when the oil is heated properly.
- Now transfer the papdi to the hot oil for frying. Stir slowly to flip the papdi as you fry them. This will help them to fry uniformly from all sides.
- Fry till the papdi turns crispy and uniformly golden from all sides. Then transfer the fried papdi to a plate. Fry all the papdi in the same manner.
- Allow the papdi prepared to cool to room temperature and then store them in air tight containers to be used while making papdi chaat (this will allow the papdi to remain crisp). You can also use them to make chaat when they are hot and crispy.