Скачать или смотреть CRISPY TIL PAPDI

CRISPY TIL PAPDI

2 CUPS. WHEAT FLOUR
2 ¼ TSP. RAW TIL OR SESAME SEEDS
2 LADLE. HIT OIL
SALT TO TASTE
WATER AS REQUIRED


NOW MIX WHEAT FLOUR, SESAME SEEDS OR TIL AND SALT WELL. NOW ADDING LITTLE WATER AT A TIME KNEAD A TIGHT DOUGH. LASTLY ADD 1 TBSP OIL AND AGAIN KNEAD TGE DOUGH. COVER IT AND LET REST THE DOUGH ATLEAST FOR ONE HOUR ( MINIMUM YOU HAVE TO REST IT FOR 30 MINS.)
AFTER AN HOUR REMOVE THE COVER AND KNEAD THE DOUGH AGAIN. MAKE SMALL BALLS OF THE DOUGH AS SHOWN IN THE VIDEO. NOW ROLL THE BALL THIN USING ROLLING PIN, AS SHOWN IN THE VIDEO. KEEP IT ASIDE ON THE KITCHEN TOWEL. ROLL ALL THE BALLS OF ENTIRE DOUGH INTO THIN PAPDI AS SHOWN IN THE VIDEO AND LET THEM DRY FOR A WHILE.
NOW HEAT THE OIL TO A MEDIUM TEMPERATURE AND START FRYING THE PAPDI. REMOVE THEM AFTER THEY TURN INTO LIGHT GOLDEN COLOR. COOL THEM AND STORE INTO AN AIRTIGHT CONTAINER. THEY REMAIN CRUNCHY FOR A MONTH.

( TO HAVE DIFFERENT TASTE YOU MAY DRIZZLE SOME CHAAT MASALA WHEN THE PAPDIES ARE STILL HOT.)