Papdi Chaat

Ingredients:

1 cup maida/all-purpose flour

1/2 tsp kalonji/onion seeds (optional)

1 tbsp oil or ghee

salt to taste

water for kneading

oil for deep frying

Method

Take a wide plate and add the maida, oil, kalonji and salt and combine. Slowly add water and make a smooth dough. Leave aside covered with damp cloth for 15 mts.

Knead the dough again for a mt. Pinch off some dough and make very small balls. Roll out small thin rotis. Make deep dents in the roti using a fork or knife.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the roti into the hot oil and allow to cook. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.

Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the papdi. If the oil is not hot enough, the papdi will absorb a lot of oil. Alternately, you can roll out a big sized roti and cut it into diamonds as shown in the image above.