Papdi ( For Chaat)

Papdi ( For Chaat)

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Added to 19 cookbooks   This recipe has been viewed 50121 times

What’s chaat without papdi? Indeed, this crisp, disc-shaped savoury is a must-have on any chaat counter, because it adds an exciting crunch to many a chaat preparation including bhel puri, dahi papdi chaat, and so on. The best part about this semolina plus wheat flour papdi is that it does not get soggy too soon, so you can feel its magic till the very last spoonful!

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Papdi ( For Chaat) recipe - How to make Papdi ( For Chaat)

Preparation Time:    Cooking Time:    Total Time:     60Makes 60 papdis
Show me for papdis

1 cup whole wheat flour (gehun ka atta)
2 tbsp semolina ( rava / sooji )
1 tbsp oil
salt to taste
oil for deep-frying
  1. Combine the whole wheat flour, semolina, oil and salt in a deep bowl and knead into a firm dough using enough water.
  2. Divide the dough into 60 equal portions.
  3. Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals.
  4. Repeat step 3 to make 59 more papdis.
  5. Heat the oil in a deep non-stick kadhai and deep-fry, a few papdis at a time, on a medium flame till they are crisp and turns golden brown in colour from all the sides. Drain on an absorbent paper.
  6. Store in an air-tight container. Use as required.

Nutrient values (Abbrv) per papdi
Energy34 cal
Protein0.3 g
Carbohydrates1.9 g
Fiber0.3 g
Fat2.8 g
Cholesterol0 mg
Sodium0.5 mg

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Papdi ( For Chaat)
 on 24 Jan 21 06:55 PM

I tried this recipe. The papdi got crisp from sides, but the centre stayed white and was not crisp. Kindly give me the suggestions how the centre can also be made crisp.
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Tarla Dalal    This could be due to rolling being not uniform. Use a thick rolling pin to give uniform pressure while rolling.
25 Jan 21 07:28 PM