Papdi means pastry, and this is a quick and easy recipe for papdis which are a delicious snack to eat with dips, hummus or chutney, or crunched up as a chaat.
100g plain flour
¼ tsp salt
¼ tsp chilli powder
¼ turmeric powder
¼ tsp garam masala
¼ tsp carom seeds
1 tbsp dried fenugreek leaves
Measure the flour into a bowl and add the salt and spices and mix together. Add a tablespoon of sunflower oil and rub together into a bread crumb consistency. Bring all the ingredients together, adding around 40ml water a little at a time to achieve a soft dough, not too wet. Let the dough rest for 30 minutes in a covered bowl.
Once the dough has rested, divide it into four pieces, and roll it out into a thin sheet on a floured surface, using a rolling pin. The thinner you roll the pastry, the crispier the papdi will be. Prick the rolled out dough all over so that it doesn’t puff up when cooking, and then cut the pastry sheets into 1cm wide strips.
Heat some sunflower oil in a shallow frying pan. You can check that it’s hot enough by adding a little piece of dough – if it bubbles up it’s hot enough.
Add the papdi strips to the oil. Reduce the heat to low to medium, so that they don’t colour too quickly. They will start to crisp up after a few minutes, turn them to ensure they cook on all sides, and then increase the heat again to get a lovely golden colour.
When they are crisp and golden all over, remove from the oil onto a piece of kitchen paper to absorb any excess oil. Leave to cool completely and store in an airtight box for a couple of weeks.
Serve as a starter or snack with dips, hummus or chutneys.