AATE KI SOOJI WALI PAPDI(NO MAIDA)

papdi pic

• PAPDI IS DEEP FRY SALTY CRISPY CRACKERS.
• THIS TYPE OF PAPDI IS GOOD FOR THOSE WHO TENDS TO AVOID THE USE OF REFINED FLOUR/MAIDA.
• IT CAN BE HAVE AS SNACKS & AS A PAPDI CHAAT ALSO.PAPDI CHAT IS JUST A COMBINATION OF PAPDI,TAMARIND CHUTNEY,GREEN CHUTNEY ,BOILED POTATO,ASSORTED SPICES,NYLON SEV MIXED IN CURD.
• MAKE 30 PAPDI OF NORMAL BIG SIZE WITH THIS RECIPE.

INGRIDIENTS:

• WHEAT FLOUR-1 CUP
• SOOJI-1/4 CUP
• SALT-1/4 TSP
• BLACK PEPPER-1/4 TSP
• CARROM SEEDS-1/4 TSP
• GRINDED CUMIN SEEDS-1/4 TSP
• REFINED OIL -1/4 CUP
• REFINED OIL- FOR FRYING

METHOD:

• TAKE WHEAT FLOUR IN DEEP VESSEL.ADD SOOJI,SALT,BLACK PEPPER,CARROM SEEDS ,CUMIN SEEDS IN IT.MIX THEM WELL .
• NOW ADD REFINED OIL IN THAT MIXTURE ,MIX IT PROPERLY .THEN ADD 1/4 CUP WATER IN IT .KNEAD IT MORE TIGHTLY THAN POORI DOUGH.
• U CAN ADD THE DESI GHEE IN THE PLACE OF REFINED OIL IF INTENDED.
• TAKE VERY LITTLE DUMBLE,ROLL IT TILL IT BECOME SEMI TRANSPARENT FROM BOTH SIDES.
• PIERCE  IT WITH FORK FROM BOTH SIDES SO THAT IT WILL NOT GET PUFFY & SOFT.
• DEEP FRY IT FROM BOTH SIDES IN MEDIUM FLAME(5-7 IF IT IS ELECTRIC) . 
•  AS IT  CHANGES  INTO RED -BROWN COLOR,SIEVE IT FROM THE OIL.
• ALLOW IT TO COOL DOWN IN NORMAL TEMPERATURE,THEN STORE IT IN AIR TIGHT CONTAINER.
• RELISH IT WITH PICKLE .YOU CAN ALSO ENJOY IT AS PAPDI CHAAT.

TIPS:

• KNEAD THE DOUGH WITH MIN WATER UNLESS U CAN'T ABLE TO MAKE MATHRI OUT OF IT IF IT BECOME LITTLE SOFT.IT SHOULD BE HARD MORE THAN POORI DOUGH.IT SHOULD BE HARD TO ROLL,OTHERWISE U CAN MAKE ONLY PAPRI WITH THIS DOUGH.
• FRY IT TILL IT CHANGES THE COLOR INTO LIGHT RED-BROWN ,NOT THE DARK ONE.OTHERWISE BITTER TASTE WILL BE COME.
• FOR MAKING IT MORE CRISPY AFTER ROLLING LET IT DRY ON PAPER FOR 4-5 HOURS FROM BOTH SIDES,BUT COVERED IT FROM UPPER SIDE ALSO WITH TISSUE PAPER OTHERWISE UNWANTED TIGHT OUTER LAYER WILL COME OUT.