Sunday, 12 February 2012

Small Papads

Plain Flour or Maida 3/4 Cup
Rice Flour 1/4 Cup
Carom Seeds / Ajwain / Vaamu 1/4 tsp
Sugar a small Pinch
Ghee 1 tsp
Salt to taste
Oil for Deep Frying
Method of preparation:
Warm up ghee to melt it.
Bring to boil around half a cup of water and keep aside.
Sieve maida and rice flour well.
In a mixing bowl, add maida, rice flour, ajwain, sugar, salt and ghee.
Using hands mix everything well.
Pour sufficient amount of hot water into the mixing bowl and knead the mixture into somewhat tight dough (more tighter than chapati dough).
Cover the dough and rest it for an hour.
Divide the dough into small peanut sized portions.
Spread a damp thin cloth on table.
Arrange all the divided portions on the cloth leaving enough space in between.
Spread another damp thin cloth on top of all the arranged balls.
Now hardly pound on each one of the small balls for them to expand into small papads.
Use the help of a thick steel glass or flat heavy bowl or flat spatula or wooden block to do the job.
Carefully remove all the small papads and place them on a plate.
Repeat the same with any remaining portions of the dough if required.
Heat oil in a deep frying pan on medium heat.
When oil gets hot, carefully drop all the prepared papads at once (if there is space in the wok).
Deep fry them on until they crisp up and turn light golden brown.
Serve small papads / chitti appadalu as a snack or use them for chaat.