Paapri (Vrat)

Ingredients

• Singhare ka atta (Dried waterchestnut flour) 2 cups  (200 g)
• Arrowroot ¼ cup
• Ghee (Clarified Butter) 2 tbsp (30 g)
• Sendha namak (white rock salt) 1/4 tsp
• Cold water to mix
• Ghee for deep frying (or oil if you are allowed)

Preparation

• Mix, ghee, arrowroot and salt into the flour, and rub well. Add enough water and knead into stiffish dough. Cover, and rest for at least 15 minutes.

• Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter. (This is a little delicate to handle compared to atta and maida).

• Heat the oil, till a piece of dough thrown in comes up at once. Fry the `paapris', till a golden colour on both the sides-- Add them into the fat over high heat, and then lower the heat and fry till a light golden. Some will puff up, which you can use for Dahi Batata , and the rest for `paapri chaat'.

• Drain on absorbent paper before storing in an airtight container.