Papadi for Chaats


Papadi for Chaats

1 cup all-purpose flour
2 tbsp semolina
2 tsp ajwain
2 pinch baking soda
1 tbsp oil
Salt to taste
Oil for deep frying

Mix flour, semolina, salt, ajwain and baking soda in a bowl.
Add oil and mix well.
Add water little by little to get a stiff dough.
Keep aside covered for 20 mins.
Roll the dough to a big thin circle. No need to dust work surface.


Poke all over with a fork so it doesn’t swell when frying.
Cut medium rounds using a cutter.
Heat oil and fry few at a time in low-medium heat.
The sides can be fried in that shape itself and can be used to make bhel puri.
Drain on a kitchen towel and store in an airtight container.