PAPDI
A SAVORY CRISPY KONKANI
SNACK
Ingredients:
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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