Gluten Free Papri
PAPRI.. How to even write this word in English? Should it be PAAPARI? Or PAPARRI? Annoying, right? That missing sound of “ri”, as it is in actual Urdu word, is kinda disappointing. You know this is one reason I have not posted about “karri” because it just doesn’t sound like the actual word and calling it CURRY would be misleading, no? There should be a way to get the real “soul” of that unfortunate Urdu alphabet. O well!
Just like the missing sound, we have been missing this lovely crunch from our favorite Gluten Free Dahi Baray (2 Variations) . I could never imagine dahi baray or any sort of chaat without papri. This extra crunch is the thing I love most about such snacks and since there is no gluten free papri available in the market, I always felt that our common snacks are lacking this core element. You see such yogurt based baray or chana chaat (chickpea chaat) or lobia chaat (red bean chaat) are soft and mushy in texture so having some chopped onions and tomatoes uplift them and add color too. Papri elevates the texture game with its crispiness while staying subtle in taste.
This can be easily made with regular all purpose flour (maida) as well. There are not any fancy ingredients involved, only few points to follow and you can have great homemade papri at home anytime. One thing to remember that gluten free papri may not be as deep in color as the regular one but trust me the crunch is better and you will have this amazing sound in your ears too while you eat.
I used Asmr’s baking flour for this recipe. You can use any gluten free all purpose flour or any brand baking flour, I am sure it will work fine. Add ghee/clarified butter and definitely NOT OIl. It is very important for crispiness of papri. Season with salt and a touch of white cumin seeds and that is it! Knead everything with some water and make dough which is neither too soft nor too tough… Unleash your inner Goldilocks here. Leave the dough covered for at least 30 minutes which helps the dough to get some rest and will get easier to work with. Make small balls, roll out into small round discs. Deep fry on medium high flame for about 4 minutes on each side. Use when completely cool.
Gluten Free Papri
Perfectly crispy gluten free papri is actually very easy to make at home.
- 1 cup gluten free baking flour (I used Asmr's baking flour)
- 1 tbsp ghee
- ½ tsp salt
- ¾ tsp white cumin seeds
- water to knead
- oil, for deep frying
In a mixing bowl, combine gluten free flour, ghee, salt and white cumin seeds.
Mix everything with finger tips.
Add little water, 1-2 tbsp at a time, to knead into a firm dough.
Knead well and make a ball.
Cover and let the dough rest for 30 minutes.
Divide dough into 5-6 portions.
Form a ball of each portion.
Roll out into round discs, about 4-5 inches.
Heat oil over medium high flame and carefully put rolled papri in to hot oil.
Depending on the size of the wok, you can fry 3 or more papri at the same time.
Let each side deep fry for about 3-4 minutes before flipping. Keep moving papri during this time with a frying spoon.
Gluten free papri may not develop deep color as the regular papri as there are different grain flours involved.
Remove from the wok when fried and place on a wire rack or steel strainer to cool completely.
Use as required.
- Please do not replace ghee with oil as it will not make papri crunchy and crispy.
- Add water gradually and as needed.
- You can add some garam masala powder or some red chilli flakes too if you want to make it spicy.
- Do not over cook.
- Do not fry on high or low flame.
- Keep moving papri while frying so that they won't get hardened or over cooked.
- Gluten free papri will not be as deep in color as regular papri.