I was craving for chaats during my first trimester when I was carrying gugu and I was not able to eat chaats from shops as I had a strong nausea feeling on the sight of chaats in shops which had generous oil taste....so decided to make them at home.I first got ready with the chaat chutneys, made some healthy chaats and enjoyed it.I made sukha bhel then papdi chaat(will be posting it tomorrow) which I made using this baked whole wheat papdi and black chana.
I admit baked papdis cannot come to the taste of the deep fried ones but sure good enough to eat.They are crisp but slightly hard....and what I found was, soaking in chutneys and other garnishings made them a bit softer and I completely loved it.The main advantage of making chaats at home is that you can plus or minus ingredients according to your liking and enjoy.
I admit baked papdis cannot come to the taste of the deep fried ones but sure good enough to eat.They are crisp but slightly hard....and what I found was, soaking in chutneys and other garnishings made them a bit softer and I completely loved it.The main advantage of making chaats at home is that you can plus or minus ingredients according to your liking and enjoy.
Baked Papdi Recipe
Preparation Time:10 minutes | Cooking Time : 15 mins | Makes:around 30 papdis
Recipe Category: Main | Recipe Cuisine: Indian
Recipe Category: Main | Recipe Cuisine: Indian
Whole Wheat Flour - 3/4 cup
Ghee - 1 heaped tbsp
Ajwain - 3/4 tsp
Salt - to taste
Method:
- In a mixing bowl - take wheat flour,ghee,salt and ajwain seeds mix it well with your fingers.Now add water little by little.
- Knead it to a soft pliable dough, like our chapathi dough.Let it rest for atleast 15mins.Then roll out using a chapathi roller to a thin circle.Now using a lid cut out small circles.Collect the extras and again roll out, repeat this till the entire dough finishes.
- Preheat oven at 180 deg C for 10mins.Arrange this in a baking tray,prick holes with a fork to avoid puffing.Bake in the same temperature for 10-12 mins until it turns golden.
My Notes:
- Knead it well to form a soft dough.
- Roll as thin as possible.
- The timing depends on the thickness of the papdis so keep an eye after 10mins, when it starts to brown at the edges get ready as it will burn easily.
- Keeps well for about a week in airtight container.
