A must-try rainy day recipe

guchhi-indian-seafood

Don’t the rains always have you reaching for hot, crisp snacks? Here’s how you can whip up something delish at home and not pile on the calories.

guchhi-indian-seafood

Homemade papdi

These crisp discs are great for tossing into chaat. You can also serve them as they are, as a tea-time snack.

Ingredients

1 and ½ cups maida

½ cup atta

2 tbsp ghee

Salt to taste

½ tsp ajwain seeds

Water to mix

Oil (if frying)

Method

Sift the two flours together and add salt and the ajwain seeds. Rub the ghee into the flour, till the mixture resembles bread crumbs. Add water gradually and mix. Knead till you have a smooth dough. Leave to rest in the fridge for half an hour.

Lightly dust a clean surface with flour and roll out the dough as thin as possible. Cut into circles or squares and prick all over with a fork.

These can then be deep-fried till brown and crisp. Alternatively, if you are counting calories, bake in a hot oven for 5-8 minutes.

These papdis are very versatile. Top with chopped boiled potato, green and imli chutney, scatter with sev and chopped coriander to make a quick chaat.

You can also serve them with pickles or chutney as a quick snack.

 

 

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