Papri
Equipment
- Bowl
- Kadhai
- Deep heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Airtight Container
Ingredients
- 250 g Gram (Chickpea) flour (1 2/3 cups), plus extra for dusting
- Cream of Tartar Pinch of
- 1/2 teaspoon Chilli powder
- Asafoetida Pinch of
- 6 Fenugreek leaves finely chopped
- 2 tablespoons Mustard oil plus extra for oiling
- 500 ml Mustard oil (2 1/4 cups), for shallow-frying
- Salt
Instructions
- Mix the flour, cream of tartar, spices and chopped fenugreek together in a large bowl.
- Gradually add enough water to make a very stiff dough, then knead 2 tablespoons mustard oil, a little at a time, into the dough.
- With oiled hands, roll the dough into a long rope about 2.5cm / 1 inch in diameter, then cut off 2.5-cm / 1 inch pieces of dough and flatten each into a circle.
- Dust the work surface with flour and roll out the papris as thinly as possible. They should be 15cm / 6 inches in diameter.
- Heat the oil for shallow-frying in a large kadhai or deep, heavy-based pan over high heat.
- Reduce theheat and fry the papris, in batches, for about 1-2 minutes, or until cooked through, crisp and pale golden.
- Do not allow the biscuits to become too dark. Remove with a slotted spoon, drain on kitchenpaper (paper towels) and allow to cool.
- Serve or store carefully in an airtight container.
Video
Nutrition
Sodium: 176mgCalcium: 116mgVitamin C: 1mgVitamin A: 399IUSugar: 27gFiber: 27gPotassium: 2135mgCalories: 5641kcalSaturated Fat: 63gFat: 545gProtein: 56gCarbohydrates: 145gIron: 12mg
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