aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi

aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi with detailed photo and video recipe. an easy and crispy deep-fried snacks recipe made with plain flour, mashed potatoes and spices for seasoning. it is an ideal tea-time snack generally served and relished with a cup of tea but can also be served as a side to lunch and dinner. generally, the papdi is made with just a choice of flour but this is a unique papdi with mashed and boiled potatoes added to the dough.

aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi with step by step photo and video recipe. papdi or crackers are perhaps one of the favourite tea time snacks of india. these are generally crispy, brittle, spicy and savoury in texture and hence can also be served alongside any meal like pappad. there are different types of flours to use it but this is a unique flavoured papdi with boiled vegetable in it which adds the extra flavour and taste to it.

we all love to prepare and eat chaat recipes but always step back saying we do not have the right ingredients to prepare it. well, i have an easy solution for it. the solution not only covers the chaat problem but also caters for the best tea time snack one can think of. well, you guessed it right, it is aloo ki mathri or most commonly known as aloo papdi. we all know that there are myriad chaat recipes using papdi. but preparing an aloo papdi based chaat is something special. due to the use of aloo, these papdi are more filling and tasty. hence when we use it for any chaat it makes it more filling and you may not require any other meal. having said that, these crackers can also be consumed as it is and a must-try for snack lovers.

furthermore, i would like to add some additional tips, suggestions and variations to aloo papdi recipe. firstly, the papdi recipes are generally made with plain flour or maida atta which helps to get the crisp and flaky texture. but it can also be made with wheat flour to make it a healthy option. secondly, adding potato mash only adds more taste and flavour to this snack. similarly, you may also add other mashed vegetables like peas, cauliflower, beans and beetroot too. lastly, these papdi disc has to be deep-fried in a low to medium flame to get a crisp texture. also deep fry these in small batches to avoid over or undercooking.

finally, i request you to check my other related snacks recipes collection with this post of aloo papdi recipe. it mainly includes my other related recipes like suji roll, aloo tuk, bread paneer pakora, tomato bajji, aloo aur besan ka nasta, vermicelli cutlet, potato chips, potato lollipop, aloo ke kabab, aloo paneer tikki. further to these i would also like to mention my other related recipe categories like,

• chaat recipes
• breakfast recipes
• curry or sabji recipes

aloo papdi video recipe:

recipe card for aloo ki mathri recipe:

how to make aloo papdi with step by step photo:

1. firstly, in a large mixing bowl take 2 cup maida and ¼ cup rava. adding rava gives a good crunch.
   
2. also add 2 tsp chilli flakes, 2 tbsp sesame, 2 tsp kasuri methi, ¼ tsp ajwain and ½ tsp salt.
   
3. mix well making sure all the spices are well combined.
   
4. further, pour 3 tbsp oil and mix well.
   
5. crumble and mix until the flour turns moist.
   
6. now add 1 cup potato and mix well. i have used approximately 3 medium-sized aloo.
   
7. mix well until everything is well combined.
   
8. further, add water as required and start to knead the dough.
   
9. knead to a smooth and tight dough.
   
10. now pinch a small ball sized dough.
    
11. grease the dough with oil and flatten.
    
12. also roll uniformly to slightly thick thickness.
    
13. prick the mathri using a fork to prevent it from puffing up while frying.
    
14. deep fry in medium hot oil.
    
15. fry on low flame and do not touch until the papdi starts to float by itself.
    
16. flip over and fry on medium flame.
    
17. fry until the mathri turns crispy and golden brown.
    
18. drain off making sure all the oil is absorbed.
    
19. finally, enjoy aloo papdi or aloo mathri for 2 weeks when stored in an airtight container.
    

notes:

• firstly, make sure to grate the boiled aloo else there are chances for chunks to remain.
• also, add water in batches else there are chances for the dough to turn watery.
• additionally, frying on low flame helps to make khasta or kurkuri mathri.
• finally, aloo papdi recipe or aloo mathri recipe tastes great when prepared slightly spicy.