Method
Before you start:
- Sieve Besan and set aside.
- Melt ghee
Preparing the Dough
- In a plate, combine Besan, Aata, Salt, Haldi, Mirchi, and Ajwain to create a well-mixed dry mixture.
- Add ghee to the dry mixture and blend until it reaches a consistency where it can hold its shape.
- Gradually introduce water and knead the mixture into a firm dough.
- Cover the dough with a damp cloth or paper and let it rest for 10-15 minutes.
Shaping the Papdi
- Divide the dough into small, equal-sized balls.
- Roll each ball into a smooth and crack-free shape.
- Using Maida or Besan for dusting, roll the dough ball into a thin, circular shape using a rolling pin.
- Let the papdi air dry for about 15-20 minutes; this step ensures the papdi stays crisp during frying.
Frying the Papdi
- Heat oil in a kadai on medium-high heat.
- Carefully fry the papdi one by one until they turn golden brown and crispy.
- Place the fried papdi on absorbent paper for 15-20 minutes to remove excess oil.
Serve with
Enjoy these mildly spicy, savory, and crunchy papdi as a snack with Chai or just by itself.
