Homemade Papdi

Papdi is easy snack which generally used in
making street food like bhelpuri, dahi bhalle or papdi chaat. You can use papdi
as canapé too with stuffing of chickpeas or sprouts. For this recipe, we have
to prepare stiff dough of maida. Semolina gives little crispy and crunchy taste
to papdi. You can store papdi in airtight jar for further use. 
Time: 35 Minutes
Time: 20 Minutes
1 Cup All Purpose Flour/ Maida
1 Tbsp. Semolina
1/2 Tsp. Salt
1 Tsp. Carom Seeds
1 1/2 Tbsp. Oil
Oil for deep frying
Water for dough

Sieve the flour and semolina together and
combine in one bowl.

Add oil and mix with fingertips till to
crumb form.
Add salt, carom seeds and enough water
for tight dough.
Cover and keep aside the dough for 10-15
Heat the sufficient oil in deep bottom
pan on high flame.
Divide the dough into two portions and
roll out each into round form.

Cut them into small circle using cookie
cutter or katori.

Prick the papdi with fork and fry them
until to golden and crisp on low flame.
Remove and drain the excess oil and keep
aside to cool.
Store them in airtight jar for further
use or serve as papdi chaat or with dahi bhallas.
Semolina is optional; it gives crunchy
and crisp texture.

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