Baked Papdi for Chaat
Quick and easy recipe for crunchy baked papdi
Servings: 20 papdis
Equipment
- OTG or MIcrowave Oven to bake
Ingredients
- 130 gms All purpose flour / whole wheat flour
- 1 tbsp Rava / Semolina
- 1/2 tsp Ajwain / Carrom seeds
- 2 tbsp Oil
- 1/2 tsp Salt
- 75 gms Water
Instructions
- Take the flour, semolina, ajwain, oil and salt in a bowl
- Add water little by little to form a soft firm dough. I used around 75 gms water but you may need more or less depending on the quality of flour
- Once the dough is formed, cover and set aside for 20 minutes
- Preheat the oven to 180 C
- Roll out the dough to a 2-3mm thick circle. Using a round cookie cutter or any small cup cut the dough into as many small discs as possible. Get the balance dough together, roll it out again and shape into discs. Continue the same till the entire dough is shaped into discs.
- Once the dough is cut and shaped into discs transfer them to a baking tray lined with parchment.
- Prick each disc with a fork, twice or thrice
- Bake for 15-20 minutes till the papdi are a nice brown colour on both sides. Flip the papdi at the midway point to ensure even browning on both sides
- Cool for 5-10 minutes before using them for a delicious chaat