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.