Sunday, 23 October 2011




     1)    Maida (refined wheat flour) – 400 gm.
     2)    Chick pea flour – 200 gm.
     3)    Asafoetida powder – ¼ teaspoon
     4)    Chili powder – 1¼ teaspoons
     5)    Salt – 1 teaspoon
     6)    Turmeric powder – ½ teaspoon
     7)    Gingelly oil (sesame oil) – 1½ tablespoons
     8)    Tender curry leaves – 4 sprigs
     9)    Water – 150 ml.
     10)     Hot green chilies – 3 Nos.
     11)     Any cooking oil to deep fry

To Make:

          Finely chop the tender curry leaves and the green chilies. Put all the ingredients except the cooking oil in a large bowl and knead thoroughly. Make small balls the size of small gooseberries or of large olives. Use a rolling pin to flatten the balls into thin round puris. The thinner the better. If sticky, gently dust with a little flour and pierce 2 or 3 times with a fork and set aside (If not pierced, the papdi will puff up and will be difficult to store).

          As soon as all the papdis are ready, heat up the cooking oil and deep fry them on medium heat 2 or 3 at a time taking care to flip over and crisp up both the sides. Lift up, drain off and put them in an airtight stainless steel container, keeping the lid open for 30 minutes for the papdis to cool naturally (If you put on the lid while the papdis are hot, they will go soft).

          When the container is cool, put the lid on tightly. Serve fresh for maximum taste. You can easily store at room temperature for 2 weeks. You will find that papdi is an excellent snack to enjoy while you watch T.V.

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