Staying away from Mumbai is difficult and it becomes all the more difficult when it is ramadan. As i start missing all the yummy street food.
I know everything is available in my Doha but its not the same. There is some thing missing.
So this time I decided to take the matter in my hands and decided to make papdi at home, in Mumbai i would have never thought of making these crispy puris as it easily available but no they are not here.
It is super easy to make them at home and my version keep the papdi puri crisp for longer. It doesn’t melt away like store brought one after topping with yogurt and chutneys.
1/2 cup all purpose flour ( maida)
1/2 cup semolina (sooji)
1/2 tsp carom (ajwain)
1/2 tsp salt
1 tbsp Ghee
1/2 cup Water
Oil for deep frying
In a big bowl mix Apf, semolina, salt , carom seeds and ghee and with tips of fingers rub in the ghee with the flour.
Add little water at a time and make it in to a dough. The consistency of dough should be like normal chapati dough.
Cover the dough with damp cloth and let it rest for 15 minutes.
After 15 minutes knead the dough again for 2 minutes by now semolina must have soaked the water and the dough would be tight.
With help of greased rolling pin roll out the dough. Select your choice of cookie cutter and cut out the rolled dough. I use flower shape.
Heat oil in the wok over medium heat. Put few pieces at time and fry them at medium low heat. It take around 4-5 minutes to turn golden and crisp.
Remove the papdi from oil and place them in tissue paper to drain.
After they are completely cool store them in air tight container.
You can use these papdi to make sev puri, dahi papdi chaat or bhel.