Baked Puri ( Baked Papadi)
by Tarla Dalal
4/5 stars 100% LIKED IT
Added to 681 cookbooks
This recipe has been viewed 63323 times
Puris and Papadis... yumm, the very words remind one of a delectable spread of chaats! Indeed, these versatile crispies are the base of many an interesting snack, including sev puri. What if it were possible to make low-cal puris (papadis), so you can relish your favourite chaats more frequently? Baking offers a way out. You can make large batches of crisp Baked Puri (baked Papadi) and store them in an airtight container. You will be surprised to see how crisp they turn out!
- Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
- Divide the dough into 24 equal portions
- Roll each portion into a 37 mm. (1½ ”) diameter circle and prick them using a fork at regular intervals.
- Repeat step 3 to make 23 more papdis.
- Grease the baking tray with oil and bake the papadis in a pre-heated oven at 200°c (400°f) for 10 minutes, turning them once after 5 minutes.
- Store in an air-tight container. Use as required.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.