Ingredients
needed
All purpose flour/ maida - 1 cup
Ajwain (omam) -3/4 tsp
Sooji/ravai - 1 tsp
Ghee or oil - 1 tbsp
Salt as needed
Baking soda/cooking soda -
a pinch Oil for deep frying
Method
In a bowl, mix together ghee and baking soda. Then add maida, sooji, ajwain, salt and knead into a firm but smooth dough adding water little at a time. Keep it covered for 10 minutes. After 10 minutes, roll it out into a big circle dusting a little flour.(pic-2) Using a fork, prick holes all over the circle.This is done to prevent the poori from puffing while frying. Then cut it into small circles using a bottle cap or cookie cutter. Remove the extra dough from the sides of the circles, knead again and repeat the same process. Keep all the circles ready in a plate dusted with flour. Heat oil in a kadai and deep fry the papdi in batches.Fry both sides until golden brown. Remove from oil and keep it in a colander to drain excess oil. Repeat the process for the rest of the papdi. After it cools, store in an airtight container.