How to prepare Papdi for chaat at home
All purpose flour/ maida – 1 cup
Ajwain (omam) -3/4 tsp
Sooji/ravai – 1 tsp
Ghee or oil – 1 tbsp
Salt as needed
Baking soda/cooking soda – a pinch
Oil for deep frying
After 10 minutes, roll it out into a big circle dusting a little flour.(pic-2)
Using a fork, prick holes all over the circle.This is done to prevent the poori from puffing while frying.
Then cut it into small circles using a bottle cap or cookie cutter. Remove the extra dough from the sides of the circles, knead again and repeat the same process. Keep all the circles ready in a plate dusted with flour.
Heat oil in a kadai and deep fry the papdi in batches.Fry both sides until golden brown.
Remove from oil and keep it in a colander to drain excess oil. Repeat the process for the rest of the papdi.
After it cools, store in an airtight container.