MAIDA - 2 CUP

firstly, in a large mixing bowl take 2 cup maida and ¼ cup rava. adding rava gives a good crunch

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KAURI METHI - 2 TSP

also add 2 tsp chilli flakes, 2 tbsp sesame, 2 tsp kasuri methi, ¼ tsp ajwain and ½ tsp salt.

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MIX WELL

mix well making sure all the spices are well combined

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OIL - 3 TBSP

further, pour 3 tbsp oil and mix well

4

HOLDS SHAPE

crumble and mix until the flour turns moist

5

POTATO - 1 CUP

now add 1 cup potato and mix well. i have used approximately 3 medium-sized aloo

6

MASH & MIX

mix well until everything is well combined.

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WATER - 1/4 CUP

further, add water as required and start to knead the dough

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TIGHT DOUGH

knead to a smooth and tight dough

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ROLL UNIFORMLY

now pinch a small ball sized dough

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OIL - GREASE

grease the dough with oil and flatten

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SLIGHTLY THICK

also roll uniformly to slightly thick thickness.

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PRICK USING FORK

prick the mathri using a fork to prevent it from puffing up while frying

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DEEP FRY - HOT  OIL

deep fry in medium hot oil.

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LOW FLAME

fry on low flame and do not touch until the papdi starts to float by itself.

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FLIP OVER

flip over and fry on medium flame

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GOLDEN BROWN

fry until the mathri turns crispy and golden brown

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DRAIN OFF

drain off making sure all the oil is absorbed

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READY TO EAT

finally, enjoy aloo papdi or aloo mathri for 2 weeks when stored in an airtight container

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