Rice papdi | chawal ki papdi | chawal ki mathri | new style farsi puri
Ingredients
- 500 grm rice flour
- Salt to taste
- 1 tsp crushed black pepper
- 2 tbsp cumin seeds
- 3 tbsp white sesame seeds
- 6 tbsp slightly hot ghee
- ¼ cup soaked moong dal
- ¼ cup soaked sabudana
- 5-6 green chilli paste
- 1 tbsp ginger paste
- 2 tbsp chopped curry leaves
- 3 tbsp chopped coriander leaves
- 2 cup hot water or as required to knead dough
- Oil for frying
Instructions
- In a mixing bowl, add rice flour, salt, black pepper, cumin seeds, and white sesame seeds. Mix well.
- Then add slightly hot ghee into the dough and mix well with your hand.
- add soaked moong dal, soaked sabudana, green chili paste, ginger paste, chopped curry leaves, and chopped coriander leaves. Mix well.
- Then gradually add slightly hot water and knead the smooth and semi-soft dough for papdi. Cover and rest the dough for 10 minutes.
- take a plastic sheet or zip bag and grease it with oil.
- place a small ball-sized dough ball on it, press, and flatten using a bowl or cup. Make all papdi into the same way.
- drop the papdi into hot oil keeping the flame on medium.
- fry both sides on medium flame until the papdi turns golden and crisp.
- drain off the papdi on a wire rack to remove excess oil.
- finally, store in an airtight container and enjoy rice papdi for up to 1-2 months.
Notes
- use fresh rice flour for papdi dough.
- slightly hot ghee or butter helps to make khasta papdi. Do not use oil instead of it.
- sabudana helps to make crispy and soft rice papdi.
- soak moong dal and sabudana till it completely puffs up and becomes soft. you can also grind moong dal slightly instead of whole grain.
- use hot water while kneading papdi dough. Do not use cold water.
- fry papdi on medium flame. do not fry it on low flame otherwise, it becomes hard.