Papdi

In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, coarsely crushed black pepper, and salt. Mix well to distribute the spices evenly.

Add the oil or ghee to the flour mixture. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs and holds together when pressed. This step (moyan) is essential for making the papdi crispy.

Gradually add cold water, a tablespoon at a time, mixing after each addition. Knead into a firm, stiff dough — stiffer than roti dough. The dough should not be soft or pliable.

Cover the dough with a damp cloth and rest for 15–20 minutes. This allows the gluten to relax and makes rolling easier.

Divide the dough into 4 equal portions. Roll each portion into a thin sheet, about 2–3 mm thick, on a lightly floured surface.

Using a round cutter (5–6 cm diameter) or a sharp knife, cut the rolled dough into small rounds or squares. Prick each piece all over with a fork — this prevents the papdi from puffing up during frying.

Heat oil in a deep kadai over medium heat until it reaches 160–170°C. The oil should be at a moderate temperature — too hot will brown the papdi too quickly without cooking through.

Fry the papdi in batches of 8–10 pieces for 4–5 minutes, turning occasionally, until they turn pale golden and crisp. Do not rush — slow frying at moderate temperature is the key to crispy papdi.

Remove with a slotted spoon and drain on paper towels. The papdi will crisp up further as they cool.

Allow to cool completely before storing in an airtight container. Serve as a snack with tea, or use as the base for papdi chaat.