Palak (Spinach) and Beetroot Papadi is a healthy snack that stays fresh for up to a month when stored properly.
Step 1: Prepare the Purees
Table of Contents
Palak Puree:
Wash 5 small bunches of spinach thoroughly.
Cook the spinach on medium heat until wilted. No extra water is needed.
Let it cool completely, then blend with a few ice cubes into a smooth puree.
Beetroot Puree:
Blend 2 medium-sized beetroots with a few ice cubes until smooth.
Step 2: Prepare the Dough
In a bowl, combine:
- 1 cup maida (or wheat flour)
- 1/2 cup suji (semolina)
- 1/2 tsp salt
- 1 tsp ajwain (carom seeds)
- 2 tbsp oil
Gradually add the prepared spinach or beetroot puree and knead into a smooth dough.
If the dough feels too soft, add a little extra flour.
Cover and let the dough rest for 30–40 minutes.
Step 3: Shape the Papadi
Roll out a portion of the dough into a medium-thin sheet.
Prick the sheet all over with a fork or spoon to prevent it from puffing while frying.
Use a round cutter or bottle cap to cut small, uniform papadis.
Step 4: Fry
Heat oil over low to medium heat.
Deep fry the papadis on a low flame for 5–6 minutes until crisp.
Allow them to cool completely, as they become fully crunchy after cooling.
Storage
Store the cooled papadis in an airtight container.
They remain fresh and crunchy for up to 1 month.