Are you craving a delicious and authentic Gujarati snack? Look no further! Papdi No Lot is a simple yet incredibly flavorful dish, perfect for a quick snack or a light meal. This easy recipe is ideal for both beginners and experienced cooks, promising a delightful culinary experience. Get ready to tantalize your taste buds with this crispy and spicy treat! It's one of those healthy meals that's also incredibly satisfying, making it a fantastic addition to your repertoire of quick dinner ideas.
Ingredients:
- 1 cup all-purpose flour (maida)
- 1/4 teaspoon turmeric powder (haldi)
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- 2 tablespoons oil + extra for frying
- Water as needed
- Oil for deep frying
For the Tadka (Tempering):
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon cumin seeds (jeera)
- 1-2 dried red chilies, broken
- 1/4 teaspoon asafoetida (hing)
- A pinch of turmeric powder (haldi)
- 1/4 cup chopped cilantro (dhania)
Instructions:
Step 1: Preparing the Dough
In a large bowl, combine the all-purpose flour, turmeric powder, asafoetida, and salt. Gradually add water while mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth. Add a little extra oil to make the dough even softer and easier to roll. Cover the dough and let it rest for at least 30 minutes. This resting period allows the gluten to relax, resulting in crispier papdis.
Step 2: Rolling and Frying the Papdis
Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a thin, circular papdi using a rolling pin. Aim for a uniform thickness to ensure even cooking.
Heat oil in a deep pan or kadai for deep frying. Once the oil is hot (a small piece of dough should sizzle immediately), carefully slide in a few papdis at a time, ensuring not to overcrowd the pan. Fry the papdis until they turn golden brown and crispy, flipping them halfway through. Remove the fried papdis and place them on a paper towel-lined plate to absorb excess oil.
Step 3: Making the Tadka
While the papdis are cooling, prepare the tadka. Heat oil in a small pan. Add mustard seeds and let them splutter. Then, add cumin seeds, dried red chilies, and asafoetida. Sauté for a few seconds until fragrant. Stir in the turmeric powder and immediately remove from heat. Add the chopped cilantro and mix well.
Step 4: Combining and Serving
Gently pour the hot tadka over the fried papdis. Mix well to coat the papdis evenly. Serve the Papdi No Lot hot as a delicious snack or a light meal.
Tips for the Best Papdi No Lot:
- For extra crispy papdis, ensure the oil is hot enough before frying.
- Avoid overcrowding the pan while frying, as this can lower the oil temperature and result in soggy papdis.
- Adjust the spice level according to your preference. You can add more or fewer chilies to the tadka.
- For a healthier version, you can shallow fry the papdis instead of deep frying.
Variations:
- Add a pinch of sugar to the dough for a slightly sweeter taste.
- Experiment with different herbs and spices in the tadka, such as curry leaves or garam masala.
- Serve Papdi No Lot with a side of yogurt or chutney for added flavor.
Nutritional Information (per serving, approximate):
This will vary based on serving size and oil used. Consider using a nutrition calculator for a precise estimate once you’ve determined your specific ingredient quantities.
This homemade cooking recipe for Papdi No Lot is a simple yet rewarding culinary adventure. Enjoy this delicious and easy-to-make Gujarati snack! It's perfect for those nights when you’re looking for best recipes and don't have a lot of time.