Papadi (Chaat)


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Crispy small flat puris. They can be plain or spiced up. They add crunch to most chaat recipes. Remember to make the papadi dough stiff and to roll it out as thinly as possible. Prick each papadi well before frying to ensure that it does not puff up. You can choose to roll out small puris or a large dough circle and cut out small rounds using a cookie cutter. You can use either plain flour or whole wheat flour or a combination of the two. Make large quantities of this recipe, so that you can rustle up a recipe when unexpected guests arrive!

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Makes 80 papadis.
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2 cups plain flour (maida)
2 tsp carom seeds (ajwain), levelled
1 tbsp oil
salt to taste
oil for deep-frying

  1. Mix the flour, ajwain, oil and salt and add enough water to make a firm dough.
  2. Knead well and roll out into small thin rounds of about 40 mm. (1½") diameter, without using flour if possible. Prick with a fork.
  3. Deep fry in hot oil over a medium flame until golden brown and crisp.
  4. Cool and store in an air-tight container.
  5. Use as required.
RECIPE SOURCE : ChaatBuy this cookbook
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