2 cups all purpose flour (maida)
1/2 tsp ajwain
salt to taste
2 tbsps ghee
2 tsps red chilli powder
2 tsps garlic paste
oil for deep frying
1: In a bowl mix maida, ajwain, ghee, salt. Rub with your palms for better results.
2: Now add chilli powder, garlic paste and mix thoroughly.
3: Knead the flour into a firm dough using little water and keep aside for 30 minutes.
4: Pinch off some dough and make a medium ball. Roll it into thin rotis. Do the same with the remaining dough.
5: Prick the rolled dough with fork on both sides so the papdi do not puff while frying and cut them in triangle or diamond shape with sharp knife.
6: Heat oil in a pan on medium heat. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
7: Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd. Fry the papdi until both sides are a light golden-brown.
8: Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.
9: Let it cool down in room temperature. Store it in an air tight container.
Sending this recipe to Snacks Mela by Cooking4allseasons