Masala Papdi

Ingredients:

For the Papdi Dough:

• All-purpose flour (maida)
• Semolina (sooji)
• Oil or ghee
• Salt
• Water

For the Spices:

• Red chili powder
• Ground cumin (jeera)
• Chaat masala
• Salt to taste

Instructions:

1. Preparing the Papdi Dough: The dough for papdi is made by mixing all-purpose flour, semolina, oil or ghee, and salt. Water is added gradually to form a firm and smooth dough. This dough is allowed to rest for some time.
2. Rolling and Cutting: After resting, the dough is rolled out into a thin sheet. Small rounds or squares are cut out of the rolled dough using a cookie cutter or a knife.
3. Pricking the Papdi: Before frying, the papdi rounds are pricked with a fork or toothpick. This helps prevent them from puffing up too much while frying, resulting in a crispy texture.
4. Frying: The pricked papdi rounds are deep-fried in hot oil until they become golden brown and crispy. They are fried on medium heat to ensure even cooking and a crunchy texture.
5. Seasoning: Once the papdi rounds are fried and still warm, they are seasoned with a mixture of spices. This typically includes red chili powder, ground cumin, chaat masala, and salt. The spices add a flavorful kick to the snack.
6. Cooling and Storing: After seasoning, the Masala Papdi is allowed to cool down before being stored in an airtight container. This helps maintain their crispiness.

Masala Papdi can be enjoyed on its own as a crunchy snack, or it can be used as a base for various chaat dishes. It’s often topped with yogurt, chutneys, onions, tomatoes, and other ingredients to create a delightful chaat experience. The combination of textures and flavors in Masala Papdi makes it a popular and satisfying snack option.