Maida Paapri Recipe

This is Indian version of Flour Tortilla chips except  that Paapri is spiced up and is flakier because due to extra shortening

Ingredients

1. Maida (All Purpose Flour): 3 Cups

2. Atta (Whole wheat flour): 1 Cup

3. Cayenne powder: 1 teaspoon

4. Salt: ½ teaspoon

5. Turmeric powder: ½ teaspoon

6. Asafetida powder (Hing): ¼ teaspoon

7. Cumin seeds: 1 teaspoon, crushed very coarse

8. Ajwain seeds: 1 teaspoon

9. Ghee or Vegetable shortening: ¼ cup

10. Water: ¾ Cup

Method

1. Mix Ingredients 1 through 8.

2. Cut in shortening. You will see flour crumbles so slightly.

3. Add water to make very stiff dough.

4. Roll out a sheet of any shape as long as its is no thicker than a Dime (10¢ coin).

5. Use a Cookie cutter to cut 2 to 3" diameter circles.

6. Preheat Deep fryer to 300º F. Yes, it is lower than the usual 350º F. We will fry on a lower temperature to give more time for the water to escape.

7. Deep fry about two to three Paapri at a time till they just start to turn brown.

8. Remove Paapri when done and put on a layer of paper towels to absorb oil.

9. Store in air tight container.

Yogi's Notes

1. You may add more shortening to make the Paapri more Khasta.

2. If the Paapri become rancid, bake then in an oven at 350º F for 10 minutes to freshen them up.

3. You may use Maida to dust the Paapri when rolling them out.