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Today we are making papdi with refined flour.
There are really crusty, crunchy and super scrumptious in taste.
You can prepare them for any festival or any time you want.
They taste delicious if served as a snack and I personally relish eating these papdis.
Let’s start with the procedure of making papdi with refined flour.
Knead dough with refined flour first for making papdis.
We have 250 grams (2 cups) refined flour and add 60 grams (1/4 cup) ghee to it.
Also add ½ tsp salt and ½ tsp carom seeds.
Crush the carom seeds a little like this in the flour.
Mix everything really well.
Now add water in small portions and knead stiff dough.
We have used ½ cup water for kneading this much quantity of flour.
Cover and keep aside the dough for half and hour to rest and then make the papdis.
Knead the dough again after half and hour.
Make small lumps from the dough.
Now roll the lumps into round flat shape like this.
Let us roll out the papdi now.
For this, take one dough ball and cover the rest to prevent them from drying.
Roll out the dough ball thinly into 4 to 5 inch diameter rounds.
Roll out the papdis from the edges.
Don’t keep the papdis thin at the center and thick at the edges.
You can move the rolling plate in circular motion like this to roll out the poori.
Now fold the rolled poori.
For this, lift the rolled poori like this leaving some space on the edges.
For second fold, lift the poori again and fold in a diagonal shape like this.
Give the papdi this shape.
Place the prepared papdi over the plate and repeat the process for making the rest of the papdis.
If the dough is good enough then it gets easy to roll out the papdis.
If the dough is moist or too stiff and hard then it gets difficult to roll out the papdis.
Now let us fry the papdis.
For this preheat some oil.
To check the oil, slide one papdi in it.
You can also check the oil by bringing your hand over the wok like this and you can feel the heat.
Slide the papdi in oil for frying.
Fry the papdi on medium flame till it gets golden brown in color.
Oil is aptly hot, as the papdi has started roasted and is floating on the surface.
Now place 3 to 4 papdis in oil to deep fry.
Flip the sides of papdi when roasted from beneath.
Fry the papdis until they get golden brown on both sides.
Drain out the fried papdis.
Tilt the ladle at the edge of the wok to remove the excess oil.
Likewise fry all the papdis.
While taking out the fried papdis, make sure you keep the open portion on the top and
the closed portion below so that excess oil drain out completely from the papdi.
With this much dough 25 papdis can be prepared.
It takes 3 to 4 minutes for frying papdis at once.
Crispy, crunchy and yummy refined flour papdis are ready.
But keep note of little things.
While kneading the dough, make sure you knead too soft or too stiff dough.
Roll out the papdis thinly and make sure they are not thick on the edges and thin in the center.
Roll them out evenly.
While frying the papdis, the oil should be medium hot.
Fry the papdis on medium flame till they get golden brown in color.
You will be able to make perfect papdis.
When the papdis cool down completely, store them in any container and relish eating for up to 2 months.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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