Papris are long-lasting traditional Indian snack that can be easily stored and shelved for long periods of time, usually a month or two.

Papdi

• 1/2 kg - Besan (Gram flour)
• 1 tsp - Mustard Oil.
• 1 tsp - Salt
• 1 tsp - Red chilli powder
• 1 cup - Water
• 1 tsp - Methi leaves (chopped fine)
• 1/4 kg - Maida (Flour).

• Mix besan, salt, red chilli powder and oil well.
• Knead the mixture into dough.
• Add methi leaves and knead again to soft dough.
• Heat oil in a deep-frying pan.
• 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.
• Flatten each piece out into a round shape and roll it into small chapatis.
• Lightly dust both sides of the small chapatis with maida.
• Fry very lightly to a golden yellow color, turning the flame from medium to low as required.
• Drain oil using the sieve type ladle.
• Store in an airtight container.