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Paapri (Vrat)

Fried, crisp rounds made of Flour of dried water chestnuts and arrowroot
Recipe By : Niru Gupta
Type: Snacks Serving: Makes 30-40


  • Singhare ka atta (Dried waterchestnut flour) 2 cups  (200 g)
  • Arrowroot cup
  • Ghee (Clarified Butter) 2 tbsp (30 g)
  • Sendha namak (white rock salt) 1/4 tsp
  • Cold water to mix
  • Ghee for deep frying (or oil if you are allowed)


  • Mix, ghee, arrowroot and salt into the flour, and rub well. Add enough water and knead into stiffish dough. Cover, and rest for at least 15 minutes.
  • Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter. (This is a little delicate to handle compared to atta and maida).

  • Heat the oil, till a piece of dough thrown in comes up at once. Fry the `paapris', till a golden colour on both the sides-- Add them into the fat over high heat, and then lower the heat and fry till a light golden. Some will puff up, which you can use for Dahi Batata , and the rest for `paapri chaat'.

  • Drain on absorbent paper before storing in an airtight container.

  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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