1 kg Besan
2 tsp Salt
3/4 tsp Red chilli powder
Cooking/Mustard Oil to fry
1 pinch of asafoetida (heeng)
1 table spoon of finely chopped fresh Methi/Coriander leaves
1 pinch of small Ajwain grains if they are large then crush them
Water to Knead
Add little warm water to make a stiff dough. When the dough is reasonably kneaded then add little cooking oil in it and knead again. Knead well and then
flatten the dough with belan (rolling pin) for 10 minutes by hammering it. This make paapri soft and light.
Then divide the the dough in 3-4 portions and roll each into the shape of rolling pins. Cut it into small pieces horizontally.
Keep these pieces in a utensil and pour cooking oil in it so that they remain soft.
Put besan in a large plate and add salt, chilli powder, ajwain, methi and mix well
Then roll each piece into a loi and using besan as parothen (besan dust) roll out thin round (6-7 inches) roti shaped paapries.
Keep them on a soft dry cloth and spread them out so that they do not stick together.
Meanwhile put cooking oil in a karaahi(frying pan) and when well-heated put theses paapries and fry them.
Take them out when they are pale gold.