Layered papdi

Layered Papdi is a crisp savory munching snack. During festivals when we are busy preparing sweets and savory stuff, we prepare something special which we can enjoy when all hullabaloo of the festival is over and we just want to relax and enjoy our evening tea/coffee with our home made snack. Layered papdi is one of my favorite snack, to have it with tea or I use them to prepare spicy chatpata chaat…..

I have a few more snack recipes on the blog. You can check them also…Namakpara /Nimki and Murrukku

Ingredients :

Maida (white flour) 1 cup
Chiroti/normal rava (optional) 1 tbsp
Salt 1/2tsp (reduce or increase according to your taste)
Ajwain /jeera (carom or cumin seeds) (optional) 1/2 tsp
Oil (for moyan) 2+1/2 tbsp
Water 1/4 cup
Oil for frying
Cloves (loung) 10-12

Process:

Take maida in a broad vessel and add salt, ajwain/jeera(carom or cumin seeds) and oil. Mix it well and slowly add water and prepare the tight dough.

The dough should be really tight otherwise we can’t roll it thin. Cover the dough and leave it for 15/20 minutes for resting.

After 15 minutes knead the dough again, divide it into equal parts and prepare the same sized balls.

Roll them very thin, in round shape on the clean kitchen counter and keep them on parchment /butter paper.

Fold one round disc along the center and then again fold it to get 1/4th of its original size. Slightly press it and prick it with a knife from all sides to avoid puffing.