by Tarla Dalal
Added to 205 cookbooks
This recipe has been viewed 54164 times
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!
- Mix the flour, ajwain, oil and salt and add enough water to make a firm dough.
- Knead well and roll out into small thin rounds of about 40 mm. (1½") diameter, without using flour if possible. Prick with a fork.
- Deep fry in hot oil over a medium flame until golden brown and crisp.
- Cool and 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.