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Deep fried recipe

Aloo Papdi | Aloo Matari

Papdi recipe । आलू की पापडी मठरी – चाट और नमकीन के लिये । Aloo Papdi Mathri

Aloo Papdi is a snack which can be served along with tea. It is a perfect snack to end a light hunger spank. It is tastier to eat and its crunchier texture makes it more scrumptious to eat. 

Here is a step by step recipe to make Aloo Papdi as per the recipe of Nisha ma’am. It can be stored for a longer period in an airtight container. 

Direction: 

Getting Ready:

Mix a cup of refined flour with a ½ cup of boiled potatoes in a bowl. 

Add a ½ teaspoon of salt to it. 

Add a ½ tsp of crushed carom seeds to it. 

Add 2 tbsp of oil to it and mix it. 

Add a tsp of water and knead its stiff dough. 

After kneading the dough, cover and keep it aside to set for 15 to 20 minutes. 

Mash the dough softly after 15 or 20 minutes. 

Divide it into the smaller sized lumps. 

Coat it with dry flour and roll into a round-shaped ball. 

Press these balls to flatten them. The balls once flattened should be about 2.5 to 3 inches in diameter.

Expand flattened ball from the edges and prick it on both sides using a fork.

Preheat oil in a wok for frying. To make aloo Papdi, you need medium-hot oil on medium flame. 

Fry the prepared Papdi and in the meantime let us prepare another round of Papdis. 

Keep flipping them while they fry to ensure they are golden brown on both sides. 

Drain out the fried Papdi and fry all the Papdis likewise. 

The Aloo Papdi is ready to be served.

 

Suggestions

  • It takes about 6 to 7 minutes to fry a single round of Papdi.
  • About 20 Papdis can be made from this dough. 
  • To store them for a longer period, keep them in an airtight container. 

Aloo Papdi | Aloo Matari
Author: 
Recipe type: Snacks
Cuisine: Indian
 
Aloo Papdi is a snack which can be served along with tea. It is a perfect snack to end a light hunger spank. It is tastier to eat and its crunchier texture makes it more scrumptious to eat.
Ingredients
  • Refined Flour - 1 cup (125 gms)
  • Boiled Potatoes - ½ cup (peeled and grated)
  • Oil - 2 tbsp
  • Carom Seeds - ½ tsp
  • Salt - ½ tsp (or to taste)
  • Oil - to fry
Instructions
  1. - Take 1 cup of refined flour in a bowl and add a ½ cup of potatoes after boiling, peeling and grating.
  2. - To this add a ½ teaspoon of salt.
  3. - Crush a ½ teaspoon of carom seeds and add them.
  4. - Add 2 tablespoons of oil.
  5. - Mix all the ingredients together and knead the dough to be stiff.
  6. - Add about 1 teaspoon of water to the dough and knead a stiffer dough.
  7. - Now cover and keep the dough aside and allow it to set for 15 to 20 minutes.
  8. - After 15 to 20 minutes, mash the dough slightly and divide it into lumps.
  9. - Coat a lump with dry flour and roll it into a round ball.
  10. - Press these balls to flatten them. The balls once flattened should be about 2.5 to 3 inches in diameter.
  11. - Expand the flattened ball from the edges and prick it on both sides using a fork.
  12. - Now, preheat the oil for frying.
  13. - To make aloo Papdi, you need medium-hot oil on medium flame.
  14. - Fry the prepared Papdi and in the meantime let us prepare another round of Papdis.
  15. - Keep flipping them while they fry to ensure they are golden brown on both sides.
  16. - Take the Papdi out of the oil.
  17. - The aloo Papdis is now ready to be served.
  18. Servings:
  19. - It takes about 6 to 7 minutes to fry a single round of Papdi.
  20. - About 20 Papdis can be made from this dough.
  21. - To store them for a longer period, keep them in an airtight container.

 

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