Baked Papdi (crackers)

  • 09 Feb - 15 Feb, 2019
  • Mag The Weekly
  • Cookery


· 2 cups all purpose flour

· 1 tablespoon fine semolina

· 1 teaspoon salt

· 1/2 teaspoon carom seeds

· 2 tablespoon oil


Add all purpose flour, semolina, salt, carom seeds and oil in a bowl and mix well using your finger tips. Add little water and knead to make smooth stiff dough. Cover the dough and keep aside for 20 minutes. Divide the dough into four parts. Slightly dust and roll each part into a two mm thick large disc. Prick the disk all over using a fork. Using a small circular cookie cutter or a cap of bottle, cut the disc into smaller circles which are about one and a half inch in diameter. Pre heat the oven to 180 degrees C. Arrange the papdi on a baking tray in a single layer and bake for 15-20 minutes until golden brown from both the sides. You can flip the papdi upside down midway if they are not getting browned from the lower side. Let the papdi cool completely and then store them in an airtight container for up to a month.