Although papdi made from high-grade flour is sold in stores, it can be made at home using only wheat flour and dry grain to enjoy a crispy taste during an evening tea party. This recipe allows you to quickly prepare a delicious treat that pairs well with tea.
If you want something crunchy and savory for an evening tea, there is no need to buy ready-made snacks. Homemade papdi turns out not only appetizing but also has a taste comparable to commercial analogues. The advantage of this method is that instead of high-grade flour, wheat flour is used, which makes the papdi very tasty to eat with tea.
To prepare this dish, you need not many ingredients: enough wheat flour, dry grain, and several basic spices. The finished papdi can be used as a standalone snack with tea or added to a dish, for example, into a yogurt chat.
Ingredients for making papdi
First, you need to prepare a list of necessary products. The recipe requires 2 cups of wheat flour, 4 tablespoons of fine dry grain, ½ teaspoon of cumin seeds, 1 teaspoon of ajwain seeds, 1 teaspoon of black sesame seeds (kalonji), 1 teaspoon of salt, and 3 tablespoons of oil.
For flavor after frying, you will need 1 tablespoon of the special 'Magic/Noodle' mix and ½ teaspoon of chaat masala. Oil for deep frying will also be required.
How to cook homemade papdi
First, mix the wheat flour and fine dry grain in a large bowl. Then add the cumin seeds, ajwain, kalonji, and salt. After that, knead in 3 tablespoons of oil by hand. You need to check the dough by squeezing it in your fist: if it starts to hold its shape, the amount of fat (moina) has been chosen correctly.
Next, gradually add water and knead a stiff dough. It is important that the dough is not soft, otherwise the papdi will not be sufficiently crispy. Cover the dough and leave it for about 10 minutes. After that, form small balls from the dough.
Roll each ball into a thin circle, similar to a thin flatbread. Using a toothpick or the tip of a knife, make many small holes on the surface of the circle. This will prevent the papdi from puffing up excessively during frying and ensure good crispiness. Then, use a glass or a special round mold to cut small round papdis from the rolled sheet. Knead the remaining dough again, roll it out, and repeat the process until all items are ready.
Heat the oil in a pan and fry the papdi over low or medium heat. It is important to constantly flip them until they become golden and crispy. Frying on high heat is not recommended, as this can lead to quick darkening on the outside while being undercooked inside. After frying, remove the papdi and place them on a plate lined with paper towels to remove excess oil.
When the papdi has cooled down a bit, sprinkle them with the chosen noodle-masala and chaat masala, and mix well. To store the papdi, after mixing, let them cool completely, and then keep them in an airtight container. Under these conditions, the papdi can be stored for about two months; however, when taking them out of the container, avoid wet hands and close the lid tightly.
