How to make Papri -

A good tea snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : gram Flour, Refined Flour

Cuisine : Uttar Pradesh

Course : Snacks and Starters


Papri Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Papri Recipe

  • gram Flour 2 cups

  • Refined Flour 1 tablespoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Mustard oil to deep fry

  • Refined flour (maida) 1 cup


Step 1

Clean, wash, drain the methi leaves and chop them fine. They should look golden yellow when ready.

Step 2

Mix besan, methi leaves, salt, red chilli powder and one tablespoon oil well. Add required quantity of water and knead the mixture into dough. Continue to knead till the dough is soft and pliable.

Step 3

Heat oil in a deep-frying pan. 4.Divide the dough into small balls. Grease your palm with warm oil to handle the dough balls. Roll each ball into a three-inch disc shaped chapati.

Step 4

Lightly dust both sides of the small chapatis or papris with maida. Fry very lightly, reducing the heat as required. Do not let the papris turn brown or red.

Step 5

Drain and store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.