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Ingredients:
1 tsp Salt
½ kg Besan
¼ kg Maida
1 cup Water
1 tsp Mustard Oil
1 tsp Chilli powder
1 tsp Fenugreek leaves, chopped
Method:
Mix besan, salt, chilli powder and oil well. Knead the mixture into dough. Knead
for about five minutes.
Add the methi leaves. Knead for another three minutes. Make the dough into a big
round ball and throw the dough on the plate to soften it. This should be done
for about seven minutes.
Heat oil in a deep-frying pan, on very high heat.
While oil is heating, rub some oil on your palm and roll out the dough into a
long strip one inch thick.
Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the
roll moist.
Flatten each piece out into a round shape and roll it into small chapatis.
Lightly dust both sides of the papris with maida.
Fry very lightly, turning the flame from medium to low as required. Do not let
the papris turn brown or red. They should look golden yellow when ready. Drain
oil.
Serve with curd and tamarind chutney.
Tip: To avoid apple slices turning brown brush the apple slices with lemon
juice. |
