Triangle Shape Colourful Papar

Heat the oil to around 180 degrees and test with a single triangle. It should sizzle hard, puff and rise within three to five seconds. Fry a handful at a time, never a bowlful, because the pieces swell to two or three times their size. With coloured papar the rule is simple: judge by the puff, not the colour. The colours are already bright, so a piece is done the moment it has fully puffed and gone crisp, usually before it browns at all. Leave it chasing colour and it will scorch. Drain on kitchen paper and season while hot. The full frying method is in our papar guide.

On iftar tables, where a plate of colour next to the pakoras makes the whole dastarkhwan look festive. In children's hands at tea time, because a triangle is a tidy two-bite piece. And scattered over chaat or a bowl of dahi, where the rice crunch holds up longer than softer papar does. Raw triangles keep for months in a sealed airtight box, dry being the only condition that matters. Keep the packet away from kitchen steam, and give any softened pieces a short spell in the sun before frying. Fried ones should be eaten within hours, so fry in small rounds as people sit down.

What is the triangle papar price? Rs 500 for 1kg and Rs 250 for 500g at WD Foods.

Is this the same as rice papad? It is the same rice idea in the small fry-at-home form. The large flat daal papad is a different product, roasted rather than puffed.

Do the colours change the taste? No. The taste is the clean rice crunch. The colours are there for the plate.

WD Foods is the online store of Wahid Nimco, making snacks in Quetta since 1990. We deliver across Pakistan in 3 to 5 business days, and the shop on Masjid Road, Quetta is open daily from 9 AM to 10 PM. The full rice range sits in our chawal papar collection.