Little crisp round shaped spiced Indian crackers made from wheat flour are baked in the oven to add to the extra nutrition. The little crispies are use in chaats like Bhel Puri, Papdi chaat, and many more. You sure can innovate you your topping, may be like a chilli-cheese, or chilli corn and cheese, etc.
(maida or plain flour)
durum semolina flour
In a bowl mix flour, sooji, salt, ajwain and oil.
Add the water a little at a time while kneading until it forms a firm dough
Cover the dough and set aside for 15 minutes or more.
Divide the dough into about 3 equal parts.
Take one section of the dough and roll it into 8? diameter, fairly thin about thickness of dime. Do the same with the remaining 2 parts.
Prick firmly the rolled dough about ¼ inch apart with a fork, (this is done so the papdi do not puff while frying) and cut them in about 1 1/2? squares with a sharp knife.
Heat the oil in a frying pan on medium heat. Papdis should be cook on medium heat.
The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd. Fry the papdi until both sides are a light golden-brown.
Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.
Continue cooking the remaining papdi in batches until all the dough is gone.
After the papdi cool to room temperature they should be crisp.
Papdi can be stored in airtight container for 1 month.
If you want to make round papdi, divide the dough in about 30 equal parts and roll them individually into 1½ inch rounds. Prick with a fork in about 4 to 5 places