This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Maida – 1/4Cup
- Carom Seeds (Ajwain) – 1/4tsp
- Salt – 1/2Of 1/8tsp
- Oil – 1/4tsp + 1/8tsp
- Water – 1Tbsp
- Oil – For Deep Frying
Take a mixing bowl and add maida, carom seeds, salt and oil and mix well so that oil gets incorporated into the flour mixture. Add water slowly and make stiff dough. Spread paper napkin in a plate and keep it near.
Heat a pan and add oil and heat oil for deep frying papdis. Take a portion of the dough and roll into a thin sheet. Do not use flour to roll the dough instead use oil and roll. Roll the dough as thinly as possible. Cut the sheet into small discs using a cookie cutter or with the lid of a bottle. Prick the papdis with a fork so that they do not puff up when fried in oil. When oil is sufficiently hot, drop the round papdis and fry turning sides till they turn golden brown in color. Remove the fried papdis from oil and place them on a paper napkin to soak excess oil. Cool the papdis and then store them in an airtight container. Use the papdis in any chat preparations for the crunchy taste.
Points To Remember:
- Make stiff dough or else the papdis won’t be crisp.
- Roll the dough as thin as possible or else the papdis would turn soggy.
- While rolling the dough do not use flour instead use oil---when rolled using oil the dough stretches easily—when rolled using flour and fried the extra flour gets fried in the oil and settles in the pan hence spoiling the oil and thus spoiling the next batch papdis.
- Do not forget to prick the papdis before frying or else they puff up when fried in oil.
- Carom seeds give a unique flavor to the papdis so do not omit.
- Here I have made with little quantities as I want to make them fresh whenever required---if needed double or triple the ingredients and make papdis.
- The papdis can be served as it is also---they taste good. Usually papdis are used in chat preparations.
- Make these homemade papdis and use as required.
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