Baked Katori/ Papdi

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India is a land of different kind of Chaats 😀 and all are mouthwatering. From all the chaats “Papdi Chaat” have always been my weakness. 😛 So how about making papdis at home? Sounds good! You can enjoy them anytime 😉 and everytime 😀
Papdis in a different way. Katori style papdi. You can serve chaat in each katoris. Looks good, right? 😀
Obviously fried papdis are better in texture and color but lets try some non-fried papdis this time. Baked papdis are same in taste and a little healthier than fried ones. Made these  katori papdis for papdi chaat. Recipe coming soon.
Guilt free baked katori papdi 😀 🙂
Serves 2

  • 1 Cup all purpose flour
  • 1 Tsp carom seeds/ ajwain
  • 1/4 Tsp black caraway seeds (optional)
  • 1/4 Tsp cumin seeds
  • 1 Tbsp oil/ ghee
  • Salt as required
  • water as required

Step 1- Mix carom seeds, cumin seeds, black caraway seeds (optional), oil/ghee and salt in all purpose flour
Mix well the ingredients using your finger tips then add water as required to make soft dough. Cover the dough for 10mins with wet cloth and keep aside
Step 2- Take out your muffin pan and turn it upside down and grease with oil/ ghee
Step 3- Divide the dough in small 10-12 portions and roll each like poori and cover each muffin mold with poori and remove the extra dough
Step 4- Preheat oven at 350-365ºF and bake for 10-12mins or more if required. Remove from oven and let them cool
If you don’t have oven you can also Deep Frying them in kadhai/pan take a small katori and grease with oil/ ghee and wrap the poori around the katori
Heat oil in a kadhai/ pan on high flame and deep fry the katoris. When the katori papdi is cooked from outside remove the katori dough from katori and fry until cooked.
You katoris are ready to be serve 🙂 Enjoy your papdi chaat in different style this time.


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