Papdi

Ingredients:

• 1 cup all purpose flour (maida or plain flour)
• 1/4 cup semolina flour (sooji)
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon lukewarm water

Method:

1. In a bowl mix flour, sooji, salt and oil.
2. Add the water a little at a time while kneading until it forms a firm dough
3. Cover the dough and set aside for 15 minutes or more.
4. Divide the dough into about 3 equal parts.
5. Take one section of the dough and roll  fairly thin about thickness of dime. Do the same with the remaining 2 parts.
6. Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) 
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
9. Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.
10. Remove cooked papdi and  transfer to a plate.
11. Continue cooking the remaining papdi in batches.