Masala Papdi

Masala Papdi is a deliciously crisp and flaky snack seasoned with spices. These are deep fried savoury Indian crackers made just for the munchers hidden within all of us. Usually cool winter evenings makes me crave for these crackling papdis with a cup of tea (garam adrak ki chai). Masala papdis can be flavoured with any spices of your choice. In fact, you can season them with a twist by adding your preferred herbs to it. These Masala papdis makes an ideal munch to be carried along with for day outs or long journeys. If you are making this for kids, spiciness can be adjusted accordingly. These can be prepared during festivals like Navratri, Diwali, Holi and so on…So, lets see how we can do this simple yet lip smacking spicy papdis at home

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Masala Papdi

Masala Papdi

Ingredients:-
1 and 1/2 cup, flour (maida)
1/2 teaspoon, ajwain (carom seeds)
1/2 teaspoon, cumin seeds
1/2 teaspoon, chaat masala
1/2 teaspoon, red chili powder
Salt to taste
2 tablespoon, oil
Few tablespoon of water for kneading
Oil for deep frying

Masala Papdi

Masala Papdi

Method:-
In a large bowl, combine all the ingredients except water.
Mix with your fingers until the mixture resembles crumb
Add little water and knead it to a stiff dough, the dough need not be very smooth
Cover with a damp cloth and rest it for 30mins
Divide the dough into 3 equal balls. Keep the remaining dough balls covered with damp cloth
Take one ball and roll out into a thin disc of around 2mm to 3mm thickness.
Prick the rolled disc all over.
Cut out circles from the disc using a cookie cutter.
Heat enough oil in a deep pan or kadhai. Oil should be just medium hot. Do not let the oil be boiling hot.
Deep fry the papdis on medium low heat until brown and crisp. Take them out and drain them on absorbent paper
Repeat the same for all the dough balls.
Once the papdis are completely cooled, you can store them in a clean and dry airtight container upto 4 weeks.
Savour them whenever you long for it with a hot cup of ginger tea or coffee.

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