Friday 6 February 2015



1 cup all purpose flour (maida or plain flour)
2 tbsp semolina (sooji)
2 tbsp oil + oil for frying
1/2 tsp salt or as per taste
Approx 1/3 cup lukewarm water or as needed

  1. Mix the flour, sooji, salt, and 2 tbsp oil in a bowl. Add water to the mixture a little at a time and knead a firm dough.
  2. Cover the dough with a wet muslin cloth and set aside for 15 minutes.
  3. Divide the dough into about 3-4 equal parts.
  4. Roll one section of the dough to eight inches in diameter, fairly thin ­– about thickness of dime. Do the same with the remaining two parts.
  5. Prick the rolled dough firmly with a fork to avoid puffing of papdis while frying. 
  6. Take a round cutter or a bowl and take out circles of desired size.Roll out the excessive dough in to a ball ,then repeat the method mentioned above and take out papdies out of that as well. 
  7. Heat oil in a kadahi or wok and fry the papdis on medium heat until both sides are a golden brown in color.
  8. Remove cooked papdi with a slotted spoon on an absorbant paper towel. Do the same with remaining papdis as well.
  9. After the papdis cool down to room temperature they will become crisp.
  10. Papdis can be stored in airtight container for 1 month.

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