Papdi recipe । Aloo Papdi Mathri
Aloo Papdi is a snack which can be served along with tea. It is a perfect snack to end a light hunger spank. It is tastier to eat and its crunchier texture makes it more scrumptious to eat.
Ingredients for Aloo Papdi
- Refined Flour - 1 cup (125 gms)
- Boiled Potatoes - ½ cup (peeled and grated)
- Oil - 2 tbsp
- Carom Seeds - ½ tsp
- Salt - ½ tsp (or to taste)
- Oil - to fry
How to make Aloo Papdi
Take 1 cup of refined flour in a bowl and add a ½ cup of potatoes after boiling, peeling and grating. Add a ½ teaspoon of salt to it. Add a ½ teaspoon of carom seeds after crushing to it.
Add 2 tablespoons of oil to it and knead its stuff dough while adding a teaspoon of water to it. After kneading the dough, cover and keep it aside to set for 15 to 20 minutes. Mash the dough after it has set.
Divide dough into the smaller sized lumps and coat it with the dry flour. After coating it, roll it into a round-shaped ball. Press the lumps and expand them into a diameter of 2.5 to 3 inches.
Expand flattened ball from the edges and prick it on both sides using a fork. Preheat oil in a wok for frying it. To fry aloo Papdi, you medium-hot oil and the medium flame is required.
Add a Papdi to it for frying and fry until it becomes golden brown from both sides. Flip it in between the process. After frying it golden brown, drain it out of the wok using a ladle.
Fry all the Papdis likewise and it takes 6 to 7 minutes to fry a round of Papdi. 20 Papdis can be made from the prepared quantity of dough. Store it in an airtight container and consume for a longer period.
Papdi recipe । आलू की पापडी मठरी - चाट और नमकीन के लिये । Aloo Papdi Mathri
Tags
- Snacks Recipes
- Recipe for Kids
- North Indian Recipes
- Deep Fry Snacks
- papdi
- starter recipe
- matari
- aloo papdi
- aloo matari
- mathari
- papdi aloo ki
Categories
- Snacks Recipes
- Recipe for Kids
- North Indian Recipes
- School Tiffin Recipe
- Namkeen Snacks Recipe
- Deep Fry Snacks
- Starter recipe
- Indian Street Food
- Featured
mam is it true if we refrigerate dough it will absorb less oil while frying.