Baked Puri ( Baked Papadi)
by Tarla Dalal
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Added to 710 cookbooks
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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.
Nutrient values per puri
|Vitamin A||2.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||0.8 mcg|
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