I admit baked papdis cannot come to the taste of the deep fried ones but sure good enough to eat.They are crisp but slightly hard….and what I found was, soaking in chutneys and other garnishings made them a bit softer and I completely loved it.The main advantage of making chaats at home is that you can plus or minus ingredients according to your liking and enjoy.
Baked Papdi Recipe
Recipe Category: Main | Recipe Cuisine: Indian
- In a mixing bowl – take wheat flour,ghee,salt and ajwain seeds mix it well with your fingers.Now add water little by little.
- Knead it to a soft pliable dough, like our chapathi dough.Let it rest for atleast 15mins.Then roll out using a chapathi roller to a thin circle.Now using a lid cut out small circles.Collect the extras and again roll out, repeat this till the entire dough finishes.
- Preheat oven at 180 deg C for 10mins.Arrange this in a baking tray,prick holes with a fork to avoid puffing.Bake in the same temperature for 10-12 mins until it turns golden.
Store in airtight container.
- Knead it well to form a soft dough.
- Roll as thin as possible.
- The timing depends on the thickness of the papdis so keep an eye after 10mins, when it starts to brown at the edges get ready as it will burn easily.
- Keeps well for about a week in airtight container.