Papri

Papri are Indian snacks. Light and crisp and buttery — and how could they not be — when it’s ghee that has brought them to this state of perfection? Topped or filled with a bit of channi ki dahl, they are a vegetarian snacker’s delight.

1/2 cup all-purpose flour
1/2 cup semolina flour
2 tablespoons garbanzo bean/chickpea flour
1/2 teaspoon salt
approximately 1/3 cup water
flour for kneading

Equal amounts ghee and canola or other vegetable oil for deep-frying

Combine flours and salt in a bowl. Pour in water and stir quickly with a fork. Turn onto a lightly floured surface and knead, 5-7 minutes or until well-incorporated. Set aside for 30 minutes at room temperature.

Pinch off bits about 1/2-inch in diameter. Form into a ball, flatten, then roll out on a lightly floured surface to a 1/8-inch thick (or thinner if you can) circle, about 2 1/2-inches in diameter. Deep-fry over medium-high heat, a minute or two on each side, turning quickly to cook evenly. Drain on paper towels.

Shown in picture are channa ki dhal and channa, two of the traditional accompaniments to papri. Recipes coming!

Edited to say: A reader e-mailed me on my other blog to tell me that she knows this as “papri” and that puri (the original title of my post) are actually the 5-inch wafers, similar to these but bigger. Thanks for the correction, Sue:).