Papri, not to be confused with Papri Chaat, are traditionally made in
Mathur homes during Holi and Diwali. They must be rolled out as thinly
as possible and the larger you make them the greater is the skill
required in the rolling and frying process.
Besan Flour – 2 cups
Salt – 1 tsp
Cream of Tartar – a pinch
Red Chillies – 1/2 tsp, powdered
Asafoetida – a pinch, powdered
Fenugreek Leaves – 6, finely chopped
Water – 1/2 to 3/4 cup
Mustard Oil – 500 ml, for frying
A little flour for dusting
1. Mix all the dry ingredients and chopped fenugreek leaves together.
2. Add water, a little at a time, to make a very stiff dough.
3. Take 2 tblsp of mustard oil in a small bowl.
4. Gradually knead this into dough.
5. If it is difficult to knead with hands, pound it with a grinding stone or rolling pin.
6. With oiled hands roll dough into a long rope about 1 inch in diameter.
7. Cut off one inch pieces of dough.
8. Flatten each into a circle.
9. Dust work surface with flour and roll out papris as thinly as possible.
10. They should be about 5 to 6 inches in diameter.
11. Heat oil in a large frying pan till smoking.
12. Reduce heat and fry papris till cooked through and crisp.
13. Do not allow the papri to become too dark. They should be pale gold.
14. Cool and store in an airtight container.
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