Papri is a deep-fried, crisp and flaky pastry that is a key ingredient in various Indian street foods such as Bhel Puri and Dahi Papri Chaat. Here is a recipe you can use to make Papri at home: Ingredients: 2 cups all-purpose flour 1/4 cup semolina 1 tsp cumin powder 1/4 tsp salt 1/4 cup oil 1/4 cup cold water Instructions: In a mixing bowl, combine the flour, semolina, cumin powder, and salt. Mix the ingredients together. Add oil to the flour mixture and rub it in until the mixture resembles fine breadcrumbs. Slowly add cold water to the mixture, and mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough and let it rest for 15-20 minutes. Preheat oil in a deep frying pan over medium-high heat. Roll out the dough into thin circles using a rolling pin. Carefully drop the dough circles into the hot oil, making sure not to overcrowd the pan. Fry the papris for 1-2 minutes or until golden brown. Remove them from the oil and drain on paper towels. Your Papri is now ready to be served. These papri's have a flaky and crispy texture with a delicious cumin flavor. They are perfect for making Indian street food dishes like Bhel Puri and Dahi Papri Chaat. You can store them in an airtight container for up to a week. Papris can be made in advance and stored in airtight containers, and fried just before serving

Papri is a deep-fried, crisp and flaky pastry that is a key ingredient in various Indian street foods such as Bhel Puri and Dahi Papri Chaat. Here is a recipe you can use to make Papri at home:

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup semolina
  • 1 tsp cumin powder
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1/4 cup cold water

Instructions:

  1. In a mixing bowl, combine the flour, semolina, cumin powder, and salt.
  2. Mix the ingredients together.
  3. Add oil to the flour mixture and rub it in until the mixture resembles fine breadcrumbs.
  4. Slowly add cold water to the mixture, and mix until a dough forms.
  5. Knead the dough for a few minutes until it becomes smooth and elastic.
  6. Cover the dough and let it rest for 15-20 minutes.
  7. Preheat oil in a deep frying pan over medium-high heat.
  8. Roll out the dough into thin circles using a rolling pin.
  9. Carefully drop the dough circles into the hot oil, making sure not to overcrowd the pan.
  10. Fry the papris for 1-2 minutes or until golden brown.
  11. Remove them from the oil and drain on paper towels.

Your Papri is now ready to be served. These papri's have a flaky and crispy texture with a delicious cumin flavor. They are perfect for making Indian street food dishes like Bhel Puri and Dahi Papri Chaat. You can store them in an airtight container for up to a week. Papris can be made in advance and stored in airtight containers, and fried just before serving

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup semolina
  • 1 tsp cumin powder
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1/4 cup cold water

Instructions:

  1. In a mixing bowl, combine the flour, semolina, cumin powder, and salt.
  2. Mix the ingredients together.
  3. Add oil to the flour mixture and rub it in until the mixture resembles fine breadcrumbs.
  4. Slowly add cold water to the mixture, and mix until a dough forms.
  5. Knead the dough for a few minutes until it becomes smooth and elastic.
  6. Cover the dough and let it rest for 15-20 minutes.
  7. Preheat oil in a deep frying pan over medium-high heat.
  8. Roll out the dough into thin circles using a rolling pin.
  9. Carefully drop the dough circles into the hot oil, making sure not to overcrowd the pan.
  10. Fry the papris for 1-2 minutes or until golden brown.
  11. Remove them from the oil and drain on paper towels.

Your Papri is now ready to be served. These papri's have a flaky and crispy texture with a delicious cumin flavor. They are perfect for making Indian street food dishes like Bhel Puri and Dahi Papri Chaat. You can store them in an airtight container for up to a week. Papris can be made in advance and stored in airtight containers, and fried just before serving

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