Paapri

Ingredients

• Maida  (refined flour) 2 cups (240 g)
• Oil 2 tbsp (30 g)  
• Salt ¼ tsp
• Water to knead the dough
• Oil for deep frying

Preparation

• Mix the salt and oil into the flour and knead into stiff dough with the water. Let it rest covered for half an hour atleast.

• Roll out the dough ¼ cm/1/8” thick, and cut out into 3 cms/1 1/4 " rounds with a cutter.

• Heat the oil, till a piece of dough thrown in comes up at once, and add as many rounds as can come in comfortably. Lower the heat to medium. Fry the `paapri', till a golden colour on both the sides. Some will puff up, which you can use for `gol gappas’ and the rest for `paapri chaat’.

• Lift out of the oil, and drain on absorbent paper and repeat with the whole lot, increasing the heat for a few seconds before adding a fresh lot.

• Store them in an airtight container if not using immediately.