This original Tarla Dalal recipe can be viewed for free

Papadi (Chaat)


by


Added to 200 cookbooks
This recipe has been viewed 32386 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!

Add your private note

Preparation Time : 
Cooking Time: 
Makes 80 papadis.
Show me for servings


Ingredients


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

Method
  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
Papadi (Chaat) has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Wonders with Sesame Seeds

Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email