Corn Stuffed Papad Roll


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This is starter recipe where there is some stuffing in the udad papad and rolled and deep fried to give its yummy taste. The stuffing is of corn and other masalas to make it more tasty. They are usually cut and served.

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Makes 12 rolls
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4 urad dal (split black lentils) papad
oil for deep frying

To Be Mixed Together For The Stuffing
1 cup boiled and crushed sweet corn kernels (makai ke dane)
1 boiled , peeled and mashed raw banana
2 tbsp finely chopped mint leaves (phudina)
1 tsp ginger (adrak)
1 tsp green chilli paste
1 tsp chilli powder
1 tsp sugar
salt to taste
1 tsp lemon juice

  1. Divide the stuffing to 4 parts and keep aside.
  2. Now take a papad and dip it in normal clean water.
  3. After dipping the papad, place this papad on a clean surface and put some stuffing on it.
  4. Now carefully roll the papad sealing the edges by pressing.
  5. The edges will stick because of the water content in the papad.
  6. Similarly,repeat to make 3 more such papad rolls.
  7. Deep fry these rolls in hot oil till golden brown and keep aside.
  8. Cut these papad rolls to 3 pieces each to make 12 rolls and serve hot with tomato ketchup or green chutney.
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This recipe was contributed by Radha Hoizal on 29 Jun 2012
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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