Maida / all purpose flour - 1 cup
Sooji / Rava - 1 tbsp
Oil - 1 tbsp
Salt - 1/4 tsp
Ajwain - 1 tsp
Water as needed
Oil to deep fry
Take a bowl add maida,salt,oil,ajwain & sooji,mix it with your fingers to look like bread crumbs.
Now sprinkle water little by little and start making a dough.
The dough should be a soft stiff dough.Cover it with a lid & rest for 10 minutes.
Roll out the dough to a very thin sheet,take a fork & prick it on top of the sheet fully.
Do not skip this step by pricking your papdis don't rise up like pooris while deep frying.We need crisp papdi.
Take a round cookie cutter or lid of any bottle & cut them.
Make sure the papdis are rolled out thin otherwise they will not be crisp after frying.
If not before dropping into the oil roll it out thin then fry them.
Heat oil in a kadai slowly slide the papdi into the oil & deep fry till crisp & light brown on all sides in medium high flame.
Remove it on a kitchen tissue,cool completely & store them in a air tight container.
a) Roll out the dough to a very thin sheet otherwise your papdis will not be crisp.
b) Your dough should be a stiff yet soft do not add too much water.
c) Deep fry in medium high flame.
Papdi Chaat Recipe
Imli /Tamarind chutney
(Grind mint,coriander leaves,green chillies,salt,lemon juice,small piece of ginger ,jeera powder & chaat masala.Make a semi thick paste & store it in fridge.)
Boiled yellow peas
Chopped onion,tomato & coriander leaves
Chaat masala & black salt
Arrange the papdi in a plate place some peas on top,drizzle both chutneys & curd.
Sprinkle the chopped vegetables & the masala powders.
Lastly garnish with thin sev & serve immediately.
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