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Today we will make gur-atta papdi.
These papdis are especially prepared for winter season and these are delicious and nutritious to eat.
Let’s start with the procedure of making gur-atta papdi.
For this we are using Wheat flour – 2.5 cups (400 grams)
Jaggery – ¾ cup (150 grams)
Oil – for frying papdi
Sesame seeds – 2 or 3 tbsp
Ghee – ¼ cup (60 grams)
Firstly dissolve jaggery in water and then knead dough.
Take ½ cup water in any utensil and add jaggery as well.
Turn on the flame and cook until jaggery dissolves completely.
Jaggery has dissolved completely, now turn off the flame.
Add ghee in melted jaggery.
Strain the mixture once cooled to remove any kind of impurity.
Now knead dough. Take wheat flour in a big bowl and add sesame seeds into it.
Now add jaggery water and knead stiff and tight dough.
Knead for 3-4 minutes until it gets smooth.
Dough for making papdi is ready and we have used 1-2 tbsp more water apart from jaggery water.
Add water as per your requirement.
Cover the dough and keep aside for 20-25 minutes to set.
After 20 minutes, again knead the dough.
Now we will make papdi.
Papdi can be prepared in two ways.
First, make small balls from the dough, roll and prick them with fork
Second, make a big round dough ball, roll into big size poori then with help of small bowl or cap make round circle and prick with fork.
Use either of the methods for making papdi.
Make big dough ball and roll into big poori.
Again mash the dough on rolling plate and make a round dough ball.
Roll into poori with 10-12 inch diameter and keep it bit thick.
Make round circles like this.
Remove the extra dough.
Roll them bit more with rolling pin and prick with fork on both sides like this.
With this papdi will not puff up and will be crusty.
Like wise prepare all papdis.
Preheat oil in a wok.
We are using refined oil for frying papdis but ghee can also be used.
Keep the flame low.
Check whether oil is sufficiently hot.
For this drop a small piece of dough into it. If the dough rises steadily and briskly to the top, then the oil is sufficiently hot.
Oil should be medium hot and flame should also be on medium.
Now place papdis in the oil for frying.
Place 4-5 papdis or as many as possible at a time in wok for frying.
Flip the side when they turn brown from beneath.
Fry on medium flame until they turn golden brown in color.
Papdi has turned golden brown, take them out in a plate.
Like wise fry rest of the papdi on medium-low flame.
All papdis are ready and it takes 4-5 minutes for frying papdis at a time.
With this much quantity of dough we have prepared 20-22 papdis.
Crispy and delectable gur-atta papdi is ready.
These are also named as gur-atta mathri.
These can be prepared easily but keep few things in mind.
Keep the flame low and oil should be medium hot.
If the oil is not sufficiently hot, these mathris can splatter while frying.
Also if the quantity of jaggery or ghee is more in dough, then these papdis can splatter while frying.
Store gur-atta papdi in any container once cooled completely and relish eating for 2 months.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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