MyMusingsSangSpeak-Pet Puja - Papdi for Papdi Chat

Papdi for Papdi Chat

Papdi for Papdi Chat is a simple, easy recipe and homemade papdi stays for long too, up to a month. It is somewhat similar to Mathri recipe and requires minimum ingredients. Homemade papdi is a better proposition because you will use good quality oil, so you can be rest assured about the hygiene and quality.

Papdi can be made either plain and salted or flavoured with cumin and black pepper.

Ingredients

Refined Flour (Maida) – 1 n1/2 cup

Oil – 1/4th cup for dough and approx 200 ml for frying

Salt – As per taste

Black Papper Powder – 1/4^th teaspoon

Cumin Powder – 1/4^th teaspoon

Water – For kneading the dough

Method

Mix salt, black pepper and cumin powder well with the flour. Heat 1/4^th cup of oil and add to the flour, mix well and knead dough by adding little water at a time to make smooth dough. Cover the dough for about 15-20 minutes. Make a small ball of the dough and roll out a chapatti, cut out small puris with the help of a bottle lid or small katori, prick these small puris with a knife or fork. Heat oil in a kadahi and keep the flame on medium. Fry the puris on medium flame and turn them on both sides till they become a light brown colour. Remove and place on paper to drain excess oil. Store the papdis in a stainless steel container and use as and when required.

Note –

The above quantity will make approximately 350 gms of papdi. Cooking time is about 40 minutes. People who are health conscious can try to bake the papdis in oven if they wish to avoid frying. You can use this Papdi to make SPDP too.

Mathris are also made in similar fashion, and for flavouring Mathri, you can use a combo of ajwain, black pepper, kalonji and jeera. Methi leaves, fresh or dried can be added in addition to make Methi Mathri.