These fried wheat crackers are excellent on their own as a snack but they can be and are used in so many ways. Try them in bhel puri. They are essentially small puris so they are amazing stirred into the bhel puri mix. I usually use the scraps for this. You could also make dahi papdi chaat which calls for papdi. You could even serve them as canapes topped with whatever sounds good. You can’t go wrong topping them with the tomato and onion masala used in the masala papad recipe or soft homemade paneer.
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- 2 cups plain or chapatti flour
- 1 tsp ajwain
- ½ teaspoon salt
- 3 tbsp melted ghee or rapeseed oil
- 7 tbsp water
- 2 cups plain flour
- Flaky sea salt as required
- oil for deep frying
- Mix the flour with the ajwain and salt and then add the oil. Move it around with your hands until it the flour begins to look like bread crumbs. Slowly add the water, one tablespoon at a time and knead the flour into a firm hard dough. Cover with cling film to rest for ten minutes.
- Divide the dough ball into four equal sized balls. These will be easier to work with. Take one ball and knead it so that you have a firm workable dough. Allow to rest, covered for 30 minutes.
- Roll out each dough ball until very thin with a heavy rolling pin. Cut into small circle shapes. Prick each circle a couple of times with a fork (not photographed). This will make them extra crispy.
- Heat about 10cm, (4 inches) of oil in a large pan. When visibly hot, fry the padhi until they are crisp and golden brown. The oil will stop sizzling when the padhis are completely fried.
- Transfer the finished papdis to a paper towel to drain any excess oil. Eat immediately or store in an airtight container. These will stay fresh for at least a week.