Cooking Time : 00:10 min INDIAN BREADS Preparation Time:00:20 min
Quantity Made: 18 Papdis
1 cup (120 grams) maida (refined flour) or pastry flour
½ teaspoon cumin seeds (optional)
5 teaspoons ghee (page 37), melted
1 teaspoon table salt
1 quart (800 ml) vegetable oil
1. Put the maida in a bowl. Add the cumin (if using), ghee, and salt, and stir.
Gradually add ¼ cup (50 ml) water and knead to make a stiff dough.
Cover with a damp cloth and set aside to rest for 10 to 15 minutes.
2. Divide the dough into 18 portions and shape into balls.
Roll out into 2½-inch (6½-cm) rounds.
Prick with a fork all over the surface.
3. Place a nonstick wok over high heat and add the oil.
When small bubbles appear at the bottom of the wok, gently slide in the dough rounds,
two at a time, and cook, stirring with a slotted spoon, until golden brown and crisp.
Remove with the slotted spoon and drain on paper towels.
4. Let cool to room temperature, then store in an airtight container.