Papdi

48

Papdi is crispy, fried, crunchy, savory, and amazing!

I love this crispy crunchy snack. Normally, I’m very anti ajwain, can’t stand the flavor of it. However, in papdi or mathi it just works. The best part of this snack is that (when made properly) it’s not oily at all, despite being fried, which actually makes it light and airy. These delightful little crisps can be had as a savory side to tea and coffee, and of course it’s best use, the base of your papdi chaat.

There’s no big secret on how to make these. Just make sure that your oil isn’t too hot or cold. The best way to test oil temp is by dropping in a small ball of dough. If it pops to the top and starts to brown, it’s too hot. If it stays at the bottom, it’s too cold. Ideally, you want a stead rise to the top and a white opaque color on the dough. I tend to make a HUGE batch of these suckers. They have a great shelf life, though they seem to run out in the first week. It ends up being a mad dash to see just how much chaat a human can consume. The answer – A LOT OF CHAAT. I’m a firm believer that if you meet a person that doesn’t like chaat, that they are not to be trusted.

Love snicky snacks as much as we do? Try these:

Papdi

Course: SnacksCuisine: PunjabiDifficulty: Easy
Servings

100

Papdi
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cups all purpose flour

  • 1/4 tsp salt

  • 2 tbsp oil

  • 3/4 cup water

  • 2 tbsp ajwain (carom seeds)

  • Oil for frying

Equipment/Specialty Items

Directions

  • Mix:
  • In your stand mixer sift in flour and salt.
  • Mix in carom seeds.
  • Add in oil and water. With your dough hook, knead the dough until it is soft and smooth.
  • Cover and leave for 30 minutes.
  • Roll:
  • Roll dough till it’s 1/8 inch thick.
  • Cut:
  • Slice vertically into strips, approximately 1 inch thick.
  • Slice diagonally, creating 1 1/2 inch (ish) strips.
  • With a fork poke a couple holes in each piece.
  • Fry:
  • In medium size pot pour 2-3 inches of oil.
  • Heat oil over medium heat till lightly smoking.
  • Fry in batches till the pieces are a reddish golden brown.
  • Remove and set aside on a few paper towels over a cooling rack.
  • I find it’s best to double fry them to ensure that they’re crispy. Remember you don’t want these chewy, they need to have a crisp snap to them.
  • Serve:
  • Serve with tea or coffee as a savory snack or the more common use as the base of your chaat.

Notes

  • Store in an air tight container.

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Nutrition Facts

10 servings per container


Calories115

  • Amount Per Serving% Daily Value *
  • Total Fat 3g 5%
    • Saturated Fat 0.4g 0%
  • Sodium 59mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 27mg 1%
  • Total Carbohydrate 19.1g 7%
    • Dietary Fiber 0.7g 0%
    • Sugars 0.1g
  • Protein 2.6g 4%
  • Iron 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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