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Ingredients
- All purpose flour / Maida - 2 cups
- Fine semolina / Sooji - 1 tbsp
- Salt - 1 tsp
- Carom seeds / Ajwain - 1/2 tsp
- Oil - 2 tbsp and for frying
Preparation
Step 1
Instructions
Add all purpose flour, sooji, salt, carom seeds and 2 tbsp oil in a bowl and mix well using your finger tips.
Add little water and knead to make smooth stiff dough.
Cover the dough and keep aside for 20 minutes.
Divide the dough into 4 parts.
Slightly dust and roll each part into a 2-3 mm thick large disc.
Prick the disk all over using a fork.
Using a small circular cookie cutter or a cap of bottle, cut the disc into smaller circles which are about 1 and ½ inch in diameter.
Mean while heat oil for frying the papdi in a karahi.
When the oil is hot, simmer the heat to low and drop the papdies in the oil.
Do not over crowd the karahi.
Fry the papdies until golden brown from both the sides.
Drain on a plate lined with kitchen tissue.
Make all the papdi in the same manner.
Cool them completely and store in an airtight container for upto a month.
Instructions