These days all I want to have is chaat, especially for dinner. I don’t know why but it satisfies my soul. Obviously we don’t have the option to go out and have chaat from our favorite place so now I make everything at home and everyone loves it. I mostly make samosa chaat or tikki chaat. But Mr. Husband loves papdi chat, so made papdi’s at home (its been a while since I made them). I generally use to make papdi using maida but now I prefer making it with wholewheat flour as Rahyl too loves them. I fry them always but you can choose to bake as well, although I don’t really like the baked ones. Papdi is quite easy to make and turns out crispy. These papdis can be used for all kinds of chaats so having some stock at home is always a good idea. Check out the stepwise pictures and written recipe below.
1 cup whole-wheat flour
2 tbsp bombay rava/sooji
1/2 tsp ajwain/carom seeds
1/4 tsp kalonji
Salt to taste
1.5 tbsp oil or ghee
Water to knead the dough
Oil or ghee to deep fry
In a mixing bowl, take flour, salt, ajwain, kalonji, oil and mix it well using your hands. We need a crumbly mixture before adding water. Once you are able to hold the flour together, add water and knead a smooth and firm dough. Avoid kneading too much Cover with a wet cloth and keep aside for 15 minutes.
After 15 minutes, knead it once again. Divide the dough into 4 to 5 parts. Take one dough ball and roll it like a chapati. It should be a little thicker than chapati. Avoid using any dry flour while rolling. Next, prick it all over using a knife or a fork and using a cutter, cut it into small circles. Remove the excess dough from sides. Transfer all the cut dough to another plate and follow the same steps with all the dough balls. Once its ready, heat some oil or ghee in a kadhai and fry these small circles in batches in low flame only. Once you fry all of them, let them cool down completely and store in an airtight box. Use as needed.
* Pricking the rolled dough will ensure they don’t puff up while frying which will make them crispy.
* Frying in a low flame is mandatory otherwise they will get brown quickly and will remain uncooked.
* Adding sooji adds to the texture.
* Kalonji is optional.
* You can use maida too instead of wholewheat flour.