To make small papdi, take refined flour in a big mixing bowl along with salt,red chili powder, cumin seeds and oil. Mix everything really well. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.
Knead the dough again to make it smooth. Divide the dough into 2 equal halves or you can make small Puries too. Roll them in your hands and make them smooth. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.
Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.
Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low. Drop as many as papdis possible into the oil. Don’t crowd the oil.
When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.
After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Store in air tight container and serve when your guest come or whenever you want to have some chatpatta.
Top it up with curd, sweet tangy imli chutney and green chutney. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt or any topping of your choice can be made.Then serve immidiatly
