Thursday, July 1, 2010

PAPPADI

INGREDIENTS:

BESAN 4 CUPS
HALDI POWDER 1TSP
AJWAIN 1TBSP
GREEN CHILLIES 10
GARLIC 8 PODS
ASAFOETIDA 1/4 TSP
OIL FOR KNEADING AND OIL FOR DEEP FRYING.
SALT TO TASTE AND WATER FOR KNEADING.

PREPARATION:

MIX BESAN, SALT AND HALDI POWDER WELL . ADD AJWAIN AND ASAFOETIDA TO THIS FLOUR . MAKE A THICK PASTE OF GARLIC AND GREEN CHILLIES . ADD THIS TO THE BESAN AND KNEAD IT WITH 3 TSP OF OIL AND LITTLE WATER AND PREPARE SOFT DOUGH . TAKE LITTLE OF THE DOUGH, MAKE FINGER LIKE ROOLS, JOIN THE ENDS IN THE SHAPE OF THE FLAME OR” BATTI “ AND DEEP FRY IN OIL TILL THEY TURN CRISPY . IN THE SAME WAY MAKE VERY SMALL BALLS, FLATTEN THEM INTO THE SHAPE OF ‘PAPPADI’ OR SMALL DISCS AND DEEP FRY THEM IN OIL ON A MEDIUM FLAME . DELICIOUS PAPPADI IS READY TO SERVE . THESE SNACKS CAN BE STORED FOR 20 DAYS IN AIR TIGHT CONTAINER.

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