Preparation Time. 10 minutes
Cooking Time. 10 minutes
Makes. 30 – 35 papdis
Shelf Life. 4-5 days
All purpose flour (maida) – 1 cup
Oil/Ghee – 1 tablespoon
Semolina (Ravai) – 1 teaspoon (optional)
Ajwain seeds/kalonji seeds (omam) – 1.5 teaspoon
Salt – as desired
Water – as needed
Oil – for deep frying
1. In a large mixing bowl, add all purpose flour, ajwain, salt, semolina, and oil/ghee. Add water little by little and make a firm dough.
2. Cover the dough and keep it aside for 30 minutes. Knead again and make small balls.
3. Roll the balls using chapathi roller to a thin sheet. Then cut small circles using a lid cover.
4. You will have some left over dough after you cut small circles. Collect the remaining dough, knead again, and then roll the balls again to a thin sheet. Cut small circles again using the same lid cover. Meantime, heat the oil to deep fry the papris.
5. Using a fork, prick holes all over the circle.This is done to prevent the papris from puffing while frying. When the oil is hot, deep fry the papris in batches of 5-7 over a medium flame until golden brown and crisp.
6. Fry the paapris till golden brown on both sides. Remove from oil and keep it in a colander to drain excess oil. Repeat the process for the rest of the papdi. After it cools, store in an airtight container.
Now, Papris are ready!
- Do not overcrowd the pan while deep frying.
- Do not forget to the prick holes with a fork or else the papris will puff up.
- Roll the dough into thin circles or else the papris will become chewy.