Papri On A Health Kick.

Posted on February 17, 2013

papri.

Light, crisp, deep fried lightly spiced wafer like snack. Served often with afternoon tea on it’s own and more popularly as Papri Chaat – a delectable mix of spiced chickpeas, potatoes, yoghurt, freshly cut onions, green chillies, tomatoes, chopped coriander and topped with crushed papri and a generous drizzle of sweet and sour chutneys. Mouth watering right?

Having said that, I don’t need a plate of Papri Chaat to get me started, papris are so delicious on their own too! Just as much as I love it for its buttery, flaky, melt in your mouth texture, I also know that it is quite lethal for my hips. And since quitting that papri addictition is not an option, I decided that I needed to take matters in my own hands and thus, I embarked on a mission to make a healthy Papri. The results – pleasing to say the least. Now let me warn you, if you are going to make this recipe, you need to lose the pre-conceived fat laden notions you have of deep fried papris. Wipe out your memories. All clean? Ok Good! Those of you who don’t know what I’m going on about, what you don’t know won’t hurt you. Lets go!

Papri (makes 25-30 crackers)

You will need :

1 cup plain flour
1/2 tsp caraway seeds
1/2 tsp cumin seeds
1/4 tsp nigella seeds
2 tbsp oil
water for kneading
salt as per taste

What next :

Pre-heat oven to 160 degrees.
Prepare a baking tray lined with foil and light spray with oil to moisten the surface.
Combine all the ingredients listed using water to knead into a stiff dough. Cover and set aside for 30 minutes. Knead again to form a smooth, elastic dough.
Using a rolling pin, roll the dough out into a very thin sheet. Prick the entire sheet using a fork – this helps make the papris crispier.
Cut out circles in the dough using a round cookie cutter.
Place all the papris on the prepared baking tray, spray the tops with a light spray of oil.
Bake in a pre-warmed oven for 10-12 minutes until the papris are golden brown – watch them closely as they will not taste as good even if they are slightly burnt.

*Chilli powder can also be added to the dough mix for spicy papris.

{Serving Tips}

Serve with a spicy hummus or tzatziki dip or as canapes topped with spicy mashed potatoes or even cream cheese.
Pack in with some good cheese to have as a school or office snack.
Use as soup dippers instead of deep friend croutons.

{Storage}

The papris will last perfectly in an airtight container for up to 7 days.

Enjoy :)

Stay tuned as in the coming weeks , I will bring you the recipe for Papri Chaat.

Have you had an opportunity to sample Papri Chaat? What would you use Papris for?

Linking with the lovely Jess from Essentially Jess for IBOT