A must-try, mouthwatering homemade Papri recipe made with aloo—crispy and flavorful! Make and store for a perfect Ramadan treat. This crunchy, spiced favorite is one you won’t want to miss. #happycookingtoyou #foodfusion #araywahh
Ingredients:
Prepare Aloo Papri:
-Aloo (Potatoes) boiled 3-4 medium
-Maida (All-purpose flour) 2 & ½ Cups
-Sooji (Semolina) 3 tbs
-Lal mirch (Red chilli) crushed 1 tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Ajwain (Carom seeds) ¼ tsp
-Ghee (Clarified Butter) melted 2 tbs
-Water ¼ Cup or as required
-Cooking oil for frying
Prepare Papri Masala:
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Tatri (Citric acid) ¼ tsp
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Himalayan pink salt 1 tsp or to taste
-Chicken powder 1 tsp
Directions:
Prepare Aloo Papri:
-In a bowl,add potatoes & mash well with the help of masher.
-Add all-purpose flour,semolina,red chill crushed,cumin seeds,pink salt,carom seeds,clarified butter & mix well until it crumbles.
-Gradually add water,mix well & knead until soft dough is formed,cover & let it rest for 15 minutes.
-Sprinkle dry flour & knead until dough is smooth.
-Divide the dough in small portions,take one portion & make a ball,sprinkle dry flour & roll out into thin sheet with the help of rolling pin.
-Prick with fork & cutout small round shapes with the help of the cutter (1 & 2 inches).
-In a wok,heat cooking oil (150°C) & fry on low flame until golden brown & crispy.
Prepare Papri Masala:
-In a mortal & pestle,add cumin seeds,citric acid,red chilli powder,pink salt,chicken powder & crush until well combined.Papri masala is ready!
-Sprinkle prepared papri masala on papri & toss well.
-Can be stored in an airtight jar for up to 1 week (Shelf life).
-Serve on chana chaat,papri chaat,dahi bhalla & cholay!
