1/2 cup all-purpose flour
2 tbsp sooji (semolina)
1/4 cup atta (all-purpose flour)
1/2 tsp ajwain (carrom seeds)
3/4 tsp fine salt
2-3 tbsp canola/vegetable oil (see method )
1/3 cup+1 tbsp luke warm water (see method)
Oil for frying
Note : Ajwain or Carrom Seeds aid in digestion & add a typical aroma & taste to the dough.
You can skip them if you dont have them & still make the papris.
Assembling a Papri Chaat Platter to Serve 2 :-
12-15 papris
1/4 cup boiled Chickpeas
1 small potatoes, boiled , peeled & cubed
1/2 cup plain yogurt whisked with 2 tsp sugar
2 tbsp Imli (Tamarind) Chutney
2 tbsp Hari (Green) Chutney
Chopped Onion, cilantro (or veggies of choice)
1/4 tsp Kala Namak (black salt, available at indian stores)
1/4 tsp Chaat Masala (available at indian stores)
pinch of red pepper flakes (optional)
1/4 tsp roasted cumin powder
Besan Sev (Chickpea flour snack, available at indian stores, optional)
Method
Making Papris
In a bowl, mix together the flours, ajwain & salt. Start with 2 tbsp of oil and start working it into the mixture.
Keep on adding oil a teaspoon at a time & working it into the flour till you are just able to form a firm ball of the flour between your fingers.
Next, slowly add the water (1/4 cup to start with) and start kneading the dough.
We are looking for a firm dough here (not soft & pliable).Knead the dough on a hard surface for about 3-4 minutes.
Do not over knead.When just kneaded,the dough will appear tight & hard but don't worry, after resting it will be okay.
Transfer the dough to the bowl, cover with a damp cloth & let rest for at least 20 minutes. (do not skip this step)
Divide the rested dough into about 3 equal parts. Take one part and roll it into a thin sheet.
The sheet should be rolled as thin as a cotton cloth. Once rolled, if you want you can prick the sheet with a fork to prevent puffing while frying.
I prefer papris slightly puffed so I do not prick.
Use a round cookie cutter or a jar lid to cut into round shapes.
Transfer the rounds to a plate & place covered with damp cloth till you are about to fry.
Gather the remaining dough & repeat rolling & cutting till whole of the dough is exhausted. Repeat the same for all portions of the dough.
Heat oil in a frying pan on medium heat. The quantity of oil used should be enough to cover the papris completely while they fry.
To check the temperature of oil, pinch a little dough & tip it into the heating oil.
The dough should sizzle to the top slowly without changing color.
If it sizzles immediately, reduce the heat & let the oil temperature come down.
Tip in the cut papris into the heated oil, few at a time.
Do not overcrowd or stack the papris in the frying pan.
Fry the papris on medium-low heat until both sides are golden brown (about 3-5 mins).
Papris should be fried at medium- low heat else they will become soft after cooling.
Remove browned papris with a slotted spoon and transfer to a plate lined with a paper towel to soak up excess oil.Fry all the papris in batches.
Cool completely & immediately store in an air tight container for up to 4 weeks.
For assembling chaat :-
Layer the papris in a plate. You can crush them into bite size pieces if you want or make individual servings. Top with boiled chickpeas & potatoes.
Drizzle with yogurt, chutneys & chopped onions. Sprinkle kala namak, chaat masala, roasted cumin powder & red pepper flakes if using.
Top up with chopped cilantro & sev. Serve immediately.
