PAPDI RECIPE | HOW TO MAKE PAPDIS FOR CHAAT RECIPES

We all are a huge fan for Chaats but i have never tried anything at home. Whenever we go to restaurants we eat chats and  during our recent short trip to India, we ate a lot and after coming back we all were craving for chaats, especially my daughter Varsha a huge fan of chaats wanted me to make any chaat at home. So i wanted to try out the papdi chaat at home and for that I made the papdi and sweet chutney at home. I have the Green chutney recipe posted in my space along with the Khaman Dhokla Recipe. 

Recipe for Papdi:(yields 40 – 50 papdis)

MAIDA | ALL PURPOSE FLOUR	1 CUP
AJWAIN SEEDS | OMAM	1/2 TSP
WATER	TO KNEAD ( 1/2 CUP MINUS 2 TBLSP approx)
OIL	1 TBLSP( TO ADD IN THE DOUGH)
OIL	FOR DEEP FRYING
SALT	TO TASTE

• In a wide bowl mix all the ingredients , except the oil for deep frying.
• Knead the flour into a soft and stiff dough.

• Cover and keep this aside for 15 minutes.
• Take a big lemon sized dough and roll into a big roti.
• Cut them into small circles with the help of a cookie cutter or any round shaped id.

• Prick the small rounds with the fork , so that they should not puff while frying in the oil.

• Deep fry this in oil. Ensure that the oil is hot.
• Once it i done take out from oil and drain the excess oil in a kitchen towel.

• When it is cool store them in airtight box and use it when needed.

Note:

• While rolling the dough make it thin, if it is thick the papdis will become soggy and chewy.
• This can be consumed as it is and it is very addictive too.