While recipe testing for Prague, I set out to learn how to make papri. These are delicious and addicting crackers made from atta (whole-wheat flour) and all-purpose flour. They are flavored with cumin seeds and ajwain (carom seeds), and are so flaky and addicting- it’s impossible to stop eating them! Bonus points because they’re so easy and store super well.
Ingredients:
150 g atta
150 g all-purpose flour
6 grams salt
1 tsp cumin seeds
1 tsp ajwain seeds
30 grams of vegetable oil
110 ml of hot water
vegetable oil (for frying)
Method:
Mix together your flours, salt, cumin, ajwain, and oil. Rub the oil and flour together in your hands to create a sandy dough. This will make the dough flaky and crispy.
Then, add in your water slowly until it comes together in a tight and hard dough. You want it to be pretty stiff as you are making crackers.
Once it comes together into a ball, put it in a bowl and cover it with a damp towel. You don’t want to knead it too much as that will stimulate gluten production and cause it to become less flaky and tender.
Let it rest for at least 30 minutes.
After it has rested, divide the dough into 4 pieces.
Place the piece of dough between two sheets of parchment paper and start rolling it out. You want it to be an even thickness. I roll it to about an 1/8 of an inch as you don’t want it to be so thin it burns but you don’t want it to be so thick it stays doughy.
Then, using a circle cutter, cut out your rounds of papri. The size depends on your preference. If you don’t want a round shape, you can also cut squares.
Prick the papri with a fork so a few holes appear. This helps release the steam so it stays crispier with fewer bubbles. If you want it super bubbly, you don’t have to prick them.
Heat up your oil in a saucepan making sure not to fill it up more than halfway up.
The temperature should be 175 C or 350 F.
Using a slotted spoon, put a few papri in. It should almost immediately rise to the surface and start bubbling.
Make sure to flip it and get cooked evenly.
Once golden brown, take it out of the oil and place it on a plate lined with a paper towel. Sprinkle some salt on it for flavor and also to absorb the excess oil.
Store in an airtight container lined with a paper towel.