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Papdi For Papdi Chat

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Papdi For Papdi Chat Recipe, How To Make Papdi For Papdi Chat Recipe

Papdis are deep fried, crisp, small flour crackers or pooris laced with either carom or cumin seeds or both. They are used in most chat snacks like papdi chaat, sev puri,dahi papdi chaat or bhel puri. They can also be had just plain or with a cup of tea as a snack.

Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise... Read More..

About Recipe

How to make Papdi for Papdi Chat

(1 ratings)
19 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Papdi for Papdi Chat
Author : Vahchef
Main Ingredient : Maida flour
Servings : 2 persons
Published date : December 22, 2018


Ingredients used in Papdi for Papdi Chat
• Maida/all purpose flour - 1 cup.
• Ghee/butter/dalda - 1-1/2 tablespoon.
• Carom seeds - 1/2 tea spoon.
• Oil - to fry.
• Salt - to taste.
Method:
  • Take a bowl add butter,carom seeds,salt mix well now add all purpose flour mix well.
  • Make a stiff dough by adding water.
  • Make like chapati not thin. make small disc shapes and deep fry it till light golden brown colour.
  • Another variation make a chapati thin spread oil sprinkle flour fold it and deep fry.





Cooking with images





Articles


Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise in trade after 13th century.

 

The potato stuffing for samosa  generally consists of spiced potatoes, onion, peas, cilantro, lentils, cauliflower, often chopped meat or fish (however vegetable version generally consumed in India), or sometimes fresh paneer.

 

The samosas sold in the west and north of the pakistan largely consist of chopped meat-based fillings and they are comparatively less spicy. The meat samosa is made up of chopped meat (lamb, beef or chicken) and they are very well liked as snack food in Pakistan.

 

Samosas are also known as singadas in Eastern Zone of Nepal, remaining of the country calls it Samosa.

 

Different types of Samosa:

 

Samosa is traditionally filled up with potatoes, spices and peas but due to exciting experiments with food nowadays. There are several variations of answering available Samosa recipe:

 

Aloo samosa, Beetroot and prawn samosa, Boondi paneer and peanut samosa, Chatpata sev cocktail samosa, Chicken samosa, Chilakada dumpa samosa, Chinese noodle samosa,  and crazy Chocolate samosa

 

Steps to make samosa:

Make small balls of dough and roll it. Grease the rolling area and after that flatten a ball.   Continue to roll into an oval shape. Cut it two. In case the sides are too thick, carefully roll it too thin down.   Apply water on the straight side and join the sides to make a cone. Press delicately to seal the cone.   Fill the cone with potato masala and apply water on the sides. Bring the sides jointly and make a pleat on the reds. Take back the pleat and close it. Be sure the samosa has been sealed perfectly.  Fry the samosas until golden brown on medium flame.

 

 Serve sizzling samosa with ketchup or mint chutney or tea.



 

Comments & Reviews

 

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Recent comments

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Geronimo Jurg Posted on Wed Jul 08 2009

what does it taste like when you eat it just like that? looks kinda tasty :3

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Mukta Sriram Posted on Wed Jul 08 2009

yes, you can have it just like that we used do it all the while when mom used to be making it

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Geronimo Jurg Posted on Wed Jul 08 2009

okay, thanks allot! :) i'll be trying it.

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98382789 Posted on Wed Jul 08 2009

roundles???

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shailshri Posted on Wed Jul 08 2009

Thank you for the recipe Chef, i was desperately waiting for this recipe :-)

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Dirty Rights???? Posted on Wed Jul 08 2009

OMG i had this at a fair in New York, there was a lot of food there and one of the stands was an Indian food stand, i had this and it was delicious. I had 4! lol

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Christie N Posted on Wed Jul 08 2009

How come the Indians I see are so slender? They use a lot of oil in their cooking...maybe they eat in small amounts....hmmm Anyway, this recipes looks really great and easy to make.

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Ryder Holmes Wilson Posted on Thu Jul 09 2009

Maybe it's because they don't eat constant massive streams of food without excercising.

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Julumkana Posted on Thu Jul 09 2009

They taste like fresh fried crispy natchos and have a licorice like flavor from the ajawain seeds.

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Sadin15 Posted on Wed Aug 11 2010

@humairap I think you need to fry it more... or fry at a higher temperature

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Sagarika Dev Mitra Posted on Fri Sep 10 2010

Thanks Chef for this wonderful recipe.. though my papdi was lil soft.. however I guess its because of lack of practice.. nyways I am nt tht gud at making besan and maida food.. but will try again :)

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Nehal hingu Posted on Mon Oct 25 2010

here is one secrete tips for all who face problem of getting soft papdi. if ur papdi,panipuri's puri or any other snacks getting soft after making it then just turn on oven on 350 to 400 and put this papdi or any other snacks into it for about 5

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