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Papdi
Ingredients
2 cups gramflour
1/4 tsp. soda bicarb
1/4 tsp. ajwain seeds
1/4 tsp. turmeric powder
1 tbsp. oil
salt to taste
oil to deep fry
Method
Mix all ingredients, add water little by little to make very soft dough.
Take a fistful of dough, place on a greased polythene sheet.
With base of palm drag the dough in a straight line, from start.
For support hold the dough at starting point with other hand.
This will for a strip of the lump of dough.
A little practice will make this technique very easy.
Heat oil in a wide heavy pan.
Make 3-4 such strips, put in hot oil.
Fry on medium till crisp but not browned.
Drain and cool to crisp further.
Serve cool with papaya chutney, green chutney and tea.
A good breakfast change.
Making time: 25 minutes Makes: 5 servings
Shelflife: Papdi: 2-3 weeks in an airtight container
2 cups gramflour
1/4 tsp. soda bicarb
1/4 tsp. ajwain seeds
1/4 tsp. turmeric powder
1 tbsp. oil
salt to taste
oil to deep fry
Method
Mix all ingredients, add water little by little to make very soft dough.
Take a fistful of dough, place on a greased polythene sheet.
With base of palm drag the dough in a straight line, from start.
For support hold the dough at starting point with other hand.
This will for a strip of the lump of dough.
A little practice will make this technique very easy.
Heat oil in a wide heavy pan.
Make 3-4 such strips, put in hot oil.
Fry on medium till crisp but not browned.
Drain and cool to crisp further.
Serve cool with papaya chutney, green chutney and tea.
A good breakfast change.
Making time: 25 minutes Makes: 5 servings
Shelflife: Papdi: 2-3 weeks in an airtight container
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