Masala Papdi

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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 scrunched up as a chaat.

Ingredients
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
Sunflower oil

Method

– In a large bowl, add the flour, salt and spices. Mix well.

– 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.

– Divide the dough it into four equal 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. Cook on both sides for 2 minutes. Increase the heat until golden.

– Remove from the pan and place 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.

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