- Take a wide thali and add the maida, oil and salt and combine.
- Slowly add water and make a smooth dough by kneading.
- Leave a side covered with damp cotton cloth for 15mins.
- Knead the dough again for a min, pinch off some dough and make very small balls.
- Roll out small thin flat round snall chapati.
- Make deep dents in the papri using a fork or a knife.
- Heat out enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once it hot.
- Slide these small chapatis into the hot oil and allow to cook.
- Flip over and fry the other side till light golden brown.
- Remove on to absorbent paper- it becomes crispy – now call it Papri 🙂
Cool and store in an air tight container and use when required.
GREEN (Hari) CHUTNEY
- 2 cups chopped fresh coriender leaves
- 2-3 green chillis
- 1 teaspoon lemon juice
- 2 teaspoons water
- Salt to taste
- Wash coriander leaves throughly and allow the water to drain
- Grind the coriander,salt, lemon juice and green chilis to a fine paste, by adding 2 teaspoons of water.
- Take a wide serving plate. Place 5-6 papris, layer each papri with chopped or mashed boiled potato and boiled choley (chickpeas).
- Take a spoon green chutney and sweet tamarind chutney and dahi (yogurt)
- Sprinkle a pinch of black salt , red chili powder and roasted jeera powder .
- Serve immediately.
These crispy papris layerd with mashed potatos, chickpeas and sweet and spicy sauces works as a great appetizer.
Warning!!– Once yous start eating, it is difficult to stop- so be careful 🙂 🙂
Note: Recipie submitted by one of our fans- Chandni Singh. Thanks to her 🙂