Papdi recipe - Papdi Namkeen Recipe
This papdi prepared with refined flour is very crusty, crunchy and layered and very less ingredients are used for making these namkeen papdis. You can make them for any festival or breakfast. These papdis have longer shelf life. It feels good have these layered papdis with tea.
हिन्दी में पढिये : Papdi recipe - Papdi Namkeen Recipe
Ingredients for Maida Papdi Recipe
- Refined flour – 2 cups (250 grams)
- Ghee or oil – ¼ cup (60 grams)
- Salt – ½ tsp
- Carom seeds – ½ tsp
- Oil – for frying the papdis
How to make Papdi
Take refined flour in a mixing bowl. To it add ghee, salt and carom seeds. Mix everything really well. Add water in small portions and knead stiff dough. Keep aside the dough to set for half an hour.
Knead the dough again and make small lumps from it. Roll the lumps into flat round dough balls. Lift one dough ball and cover the rest.
Place the rolled dough balls on rolling board and roll out thinly into 5 to 6 inch diameter rounds. Now fold it into half keeping some space on the edges. Fold it again, diagonally and place the prepared papdi on plate.
Heat enough oil in a wok for deep frying the papdis. When the oil is medium hot, slide 3 to 4 papdis at once and fry until they get golden brown in color from all sides. Drain out the fried papdis on a plate. Likewise prepare the rest as well. With this much dough 25 papdis can be prepared.
Delectable and yummy crispy papdis are ready. Let the papdis cool down and store them in air tight container. Relish eating for up to 1 to 2 months.
- If the dough is too soft or too stiff then it gets difficult to roll out the papdis.
- Keep note while rolling out the papdis. Make sure they are not thick at the edges or at the center. Roll out evenly and thinly. You will make perfect papdis.
- Keep the flame medium-low while frying the papdis.
- For 25 papdis
- Time – 60 minutes
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