Wednesday, December 29, 2010

Papad Roll

8 papad (moong)
250gm paneer grated
2 boiled potato grated
½ tsp red chilli powder
Pinch of garam masala
½ tsp chat masala
¼ tsp mango powder
Salt to taste
3 green chillies chopped
1 piece of ginger grated
2 tbsp chopped coriander
2 tbsp gramflour (besan)
Oil for deep frying


Mix all ingredients properly together, (for stuffing) except oil, papad and besan. Make a thick paste of besan with water, then dip papad in water and take it out immediately. Now, stuff the papad  and roll to make papad roll. Seal the sides with paste of gramflour. Heat oil in a kadai, and deep fry papad rolls until they become light brown. After that, cut them into pieces. Serve hot with chutney or sauce.

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