Besan (Gram flour): 2 cups
ajwain (carom seeds): 1 tspn
garam masala: 1/2 tspn
red chilly powder: 1 tspn
salt: to taste
Oil: to fry and for moin (binder)
- Add 5 tbspn warm oil as moin (binder) to besan and rub to mix well. Check by binding it in fist, it should bind and take the shape of the fist (muthhi moin).
- Add ajwain, garam masala, red chilly powder, salt and knead it very tight with warm water.
- After kneading, the dough needs to be worked on more. For this I prefer to beat it with some stone. Since I didnt have big grinding stone, I used the beater of small ginger crusher at home. Beat the dough to make it flat, roll over and again beat it flat. Repeat this 7-8 times.
- Make two balls of the dough, roll them into a coil, and cut equal sized portions of 1" dia, 3/4" thickness (loi). I used a thread to cut them.
- Keep them covered for 1-2 hours.
- Coat each portion with besan and roll into a 2" dia papdi. Keep them on dry cloth for half an hour.
- Once the papdis are a little tight, roll them again to make 4" dia big papdis. The thinner they are the better they taste.
- Keep on placing all the papdis on same dry cloth and once you are done with rolling, start frying with the first rolled.
- Heat oil, and on medium flame fry all the papdis- sliding one at a time, turning each of them 2-3 times.
- Take out on tissue paper to absorb extra oil.
- Let them cool, and then store/serve.