You may also like to see :- Pudiney Ke Namak Paare Ingredients:- 1 and ½ cup, flour (maida) ½ teaspoon, ajwain (carom seeds) ½ teaspoon, cumin seeds ½ teaspoon, chaat masala ½ teaspoon, red chili powder Salt to taste 2 tablespoon, oil Few tablespoon of water for kneading Oil for deep frying Method:- In a large bowl, combine all the ingredients except water. Mix with your fingers until the mixture resembles crumb Add little water and knead it to a stiff dough, the dough need not be very smooth Cover with a damp cloth and rest it for 30mins Divide the dough into 3 equal balls. Keep the remaining dough balls covered with damp cloth Take one ball and roll out into a thin disc of around 2mm to 3mm thickness. Prick the rolled disc all over. Cut out circles from the disc using a cookie cutter. Heat enough oil in a deep pan or kadhai. Oil should be just medium hot. Do not let the oil be boiling hot. Deep fry the papdis on medium low heat until brown and crisp. Take them out and drain them on absorbent paper Repeat the same for all the dough balls. Once the papdis are completely cooled, you can store them in a clean and dry airtight container upto 4 weeks. Savour them whenever you long for it with a hot cup of ginger tea or coffee.
