Mix whole wheat flour, fine suji, salt and ajwain(slighty crushed). Add 3 tablespons oil and mix well with flour. If you press some flour in your hand it should bind.
Now add water gradually to make a stiff dough. Knead the dough for 1 minutes.
Cover it with a damp cloth and leave aside for 10 minutes.
After 10 minutes, knead the dough for 1-2 minutes till it becomes little smooth. Divide it into equal pieces.
Take a piece, make a ball and roll it into very thin chapatti. Prick it with a fork and cut into desired shapes. Remove extra dough.I choose to cut it into round shape.
Do the same with rest of the dough pieces. Collect all the pieces on a plate.
Heat oil on a low medium flame.Drop few pieces at a time in the oil and fry till they become golden in colour. Strain extra oil and transfer to a plate.
Fry rest of the papdi in the similar manner.
Store them in an air tight containter. They stay good for 15-20 days at room temperature.
How to make baked papadi
Preheat oven @180 degrees Celsius for at least 12-15 minutes.
Place papdi on a tray and bake them for 12-15 minutes till they become light golden from the corners.
Remove them from the oven and let them cool completely.
Store them in an air tight container. They stay good for 15-20 days at room temperature.
Video
Notes
1. Mix oil very well with the dry mixture and then add water gradually to make a stiff dough.
2. Roll the Papadis into very thin to make them crispier.