Papdi ( For Chaat)
by Tarla Dalal
What’s chaat without papdi? Indeed, this crisp, disc-shaped savoury is a must-have on any chaat counter, because it adds an exciting crunch to many a chaat preparation including bhel puri, dahi papdi chaat, and so on. The best part about this semolina plus wheat flour papdi is that it does not get soggy too soon, so you can feel its magic till the very last spoonful!
Papdi ( For Chaat) recipe - How to make Papdi ( For Chaat)
Preparation Time: Cooking Time: Total Time:
Makes 60 papdis
1 cup whole wheat flour (gehun ka atta)
2 tbsp semolina ( rava / sooji )
1 tbsp oil
salt to taste
oil for deep-frying
Method
- Method
- Combine the whole wheat flour, semolina, oil and salt in a deep bowl and knead into a firm dough using enough water.
- Divide the dough into 60 equal portions.
- Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals.
- Repeat step 3 to make 59 more papdis.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few papdis at a time, on a medium flame till they are crisp and turns golden brown in colour from all the sides. Drain on an absorbent paper.
- Store in an air-tight container. Use as required.
Nutrient values per papdi
| Energy | 34 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.9 g |
| Fiber | 0.3 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 24.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.1 mcg |
| Calcium | 1.1 mg |
| Iron | 0.1 mg |
| Magnesium | 3 mg |
| Phosphorus | 8.1 mg |
| Sodium | 0.5 mg |
| Potassium | 7.2 mg |
| Zinc | 0.1 mg |
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I tried this recipe. The papdi got crisp from sides, but the centre stayed white and was not crisp. Kindly give me the suggestions how the centre can also be made crisp.