Papadi (chaat), Papdi recipe with step by step photos
If you like Papdi-
If you like papdi | papri | papadi for chaat | then also try other basic recipes of chaat like
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Puri for Pani Puri
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Sev
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Fried Chana Dal
For the dough of Papdi-
For preparing the Papdi dough, in a deep bowl take maida. You can even take equal quantities of whole wheat flour and maida for preparing the papdi.
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Add ajwain to it. It is also known as carom seeds. You can avoid it if you wish to.
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Add the oil. Ghee/Olive oil can also be added as Moyan for the Papadi recipe. The addition of fat to the dough helps in making crispy yet flaky papdi.
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Add salt as per taste.
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Rub all the ingredients very well with your fingertips to form a bread crumb like mixture.
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Add enough water to make dough of papri. The water should be just enough to bring together all the ingredients. Also, the water quantity may vary depends on the freshness/quality of the flour.
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Knead a firm dough for papadi recipe. The dough should be similar to puri.
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Cover with a lid and keep aside for 15 minutes.
How to make Papdi-
To prepare papdi | papri | papadi for chaat | divide the dough into 5 equal portions.
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Place a portion of the dough on a rolling board.
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With the help of a rolling pin, roll it into about 175 mm. (7") diameter circle, without using flour. You can even roll out a rectangular sheet.
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Take a small cookie cutter or vati of 1¾" and cut 5 small puris with it.
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Gather up the scraps, knead, roll and repeat the process. You will get 42 papdis in all.
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Prick each papadi with a fork evenly, so that they do not puff up while frying. Pricking also ensures that you will get crispy papdi after frying.
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Place them on a flat surface or plate.
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Heat enough oil in a deep non-stick pan.
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Add a few rolled Papdis at a time in hot oil.
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Deep fry the papdis till they turn golden brown in colour from both the sides. The papdis will look like this after frying.
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Drain on absorbent paper.
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Cool completely and serve or store the papdi | papri | papadi for chaat | in an air-tight container. It is very important to cool them completely so as to prevent them from turning soggy when stored in a jar.
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If you like these papdis, try using them to make avariety of chaats like, Sev Puri, Bhel Puri and Papdi Chaat.
Chutneys of Chaat-
Chutney is an Indian condiment used to enhance the taste of a chaat. Chaat are savoury (can be customized to sweet) snack popular around India. The best part about chutneys is that you can pre-prep before serving and just use them to make your favourite chaat. This makes chaat recipes an ideal during parties and get togethers. Try Mumbai Roadside Chutneys for Chaat like
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Khajur Imli ki Chutney
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Green Chutney
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Lehsun ki Chutney
Puri for Pani Puri-
If you like the Papdi for Chaat, then also try Puri for Pani Puri. See detailed recipe of Puri for Pani Puri. For Puri for Pani Puri
Ingredients
1/2 cup semolina (rava)
1/2 tbsp plain flour (maida)
salt to taste
1/4 cup chilled soda
oil for deep-frying
Method
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Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes
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Knead and divide the dough into 4 equal portions.
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Roll a portion of the dough into 175 mm. (7”) diameter circle.
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Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
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Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.
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Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
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Remove and drain on an absorbent paper and store in an air-tight container. Use as required.