Papri Recipe Homemade | How To Make Papri For Dahi Bhalle By Sukh Time Sip Bite

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is healthier and adds sweetness.

Start by sifting 2 cups of maida (all-purpose flour) to ensure there are no lumps.

Add 1/2 teaspoon of ajwain (carom seeds) to the sifted flour.

In a bowl, combine the sifted flour and ajwain, mixing well.

Add 2 tablespoons of ghee (clarified butter) to the flour mixture and mix it in thoroughly.

Gradually add water, little by little, while kneading to form a smooth dough. Ensure not to add too much water at once.

Knead the dough until it is smooth and firm, then cover it with a cloth and let it rest for 20 to 25 minutes at room temperature.

After resting, divide the dough into small equal-sized balls.

Flatten each ball slightly with your palm, then roll it out into thin discs using a rolling pin. The thinner you roll, the crunchier the papri will be.

Heat oil in a pan until it is very hot.

Carefully add the rolled-out papri into the hot oil for frying.

Press the papri gently with a slotted spoon to ensure it fries evenly and becomes crispy.

Fry until the papri turns a light golden brown, being careful not to overcook it as it can burn.

Remove the fried papri from the oil and place it on a paper towel to absorb excess oil.

Serve the crispy papri with dahi bhalla or as a snack.

Equipment Needed

Spice Level:

Dietary

Allergens