Ingredients:
1 cup all purpose flour (maida or plain flour)
2 tbsp semolina (sooji)
2 tbsp oil + oil for frying
1/2 tsp salt or as per taste
Approx 1/3 cup lukewarm water or as needed
Method:
- Mix the flour, sooji, salt, and 2 tbsp oil in a bowl. Add water to the mixture a little at a time and knead a firm dough.
- Cover the dough with a wet muslin cloth and set aside for 15 minutes.
- Divide the dough into about 3-4 equal parts.
- Roll one section of the dough to eight inches in diameter, fairly thin – about thickness of dime. Do the same with the remaining two parts.
- Prick the rolled dough firmly with a fork to avoid puffing of papdis while frying.
- Take a round cutter or a bowl and take out circles of desired size.Roll out the excessive dough in to a ball ,then repeat the method mentioned above and take out papdies out of that as well.
- Heat oil in a kadahi or wok and fry the papdis on medium heat until both sides are a golden brown in color.
- Remove cooked papdi with a slotted spoon on an absorbant paper towel. Do the same with remaining papdis as well.
- After the papdis cool down to room temperature they will become crisp.
- Papdis can be stored in airtight container for 1 month.
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