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1
In a bowl mix flour, sooji, salt, ajwain and oil.
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2
Add the water a little at a time while kneading until it forms a firm dough
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3
Cover the dough and set aside for 15 minutes or more.
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4
Divide the dough into about 3 equal parts.
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5
Take one section of the dough and roll it into 8?
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6
diameter, fairly thin about thickness of dime.
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7
Do the same with the remaining 2 parts.
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8
Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) and cut them in about 1 1/2?
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9
squares with a sharp knife.
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10
Heat the oil in a frying pan on medium heat.
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11
Papdis should be cook on medium heat.
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12
The frying pan should have at least 1 1/2 inch of oil.
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13
To check if the oil is ready, just put a small piece of dough in the oil.
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14
The dough should sizzle right away but come up to the surface slowly.
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15
If the dough rises immediately, let the oil cool slightly and try again.
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16
Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer.
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17
Dont overcrowd.
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18
Fry the papdi until both sides are a light golden-brown.
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19
Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.
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20
Continue cooking the remaining papdi in batches until all the dough is gone.
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21
After the papdi cool to room temperature they should be crisp.
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22
Papdi can be stored in airtight container for 1 month.
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23
Note:
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24
If you want to make round papdi, divide the dough in about 30 equal parts and roll them individually into 1 1/2 inch rounds.
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25
Prick with a fork in about 4 to 5 places
