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Lightly fried dough of besn and meaid a mixed with fenugreek leaves and chilli powder.
- Mix besan, salt, chilli powder and oil well.
- Knead the mixture into dough. knead for about five minutes.
- Add the methi leaves.
- knead for another three minutes.
- Make the dough into a big round ball and throw the dough on the plate to soften it. this should be done for about seven minutes.
- Heat oil in a deep-frying pan, on very high heat.
- While oil is heating, 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.
- keep rubbing oil on your palms to keep the roll moist.
- Flatten each piece out into a round shape and roll it into small chapatis.
- Lightly dust both sides of the papris with maida.
- Fry very lightly, turning the flame from medium to low as required.
- do not let the papris turn brown or red. they should look golden yellow when ready. drain oil.
- Serve with curd and tamarind chutney.
This recipe was contributed by j_surbhi21 on 25 Jun 2005
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