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Papdi
Course:
Snack
Cuisine:
Indian
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
8
people
Calories:
151
kcal
Author:
Neha Mathur
Papdi resembles small pooris, but unlike poori are flavored with spices. Papdis are also very small, crispy and used mainly in chaats or Indian fast foods.
Print Recipe
Ingredients
2
cups
All purpose flour / Maida
1
tablespoon
Fine semolina / Sooji
1
teaspoon
Salt
½
teaspoon
Carom seeds / Ajwain
2
tablespoon
Oil
Plus for frying
Instructions
Add all purpose flour, sooji, salt, carom seeds and 2 tablespoon 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.
Nutrition
Calories:
151
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
3
g
|
Sodium:
291
mg
|
Potassium:
33
mg
|
Calcium:
5
mg
|
Iron:
1.5
mg