Papad Potato Roll


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Papad potato rolls features a more scrumptious filling rolled up into papads, which are then deep-fried. You could serve it as an appetizer or with cocktails; on the other hand, you could also opt for it as a standalone snack with tea.

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Makes 6 rolls
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8 papad , broken into small pieces
1 cup boiled , peeled and mashed potatoes
1 1/2 tsp finely chopped green chillies
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
oil for deep-frying

For Serving
tomato ketchup

  1. Combine the potatoes, green chillies, chilli powder, garam masala, salt, lemon juice and coriander in a bowl and mix well.
  2. Divide the mixture into 6 equal portions and shape each portion into 50 mm. (2”) oval rolls.
  3. Roll them into papad very well till they are evenly coated from all the sides.
  4. Heat the oil in a kadhai, and deep-fry a few rolls at a time, till they are golden brown in colour from all the sides. Drain on absorbent paper.
  5. Serve immediately with tomato ketchup.
RECIPE SOURCE : Desi KhanaBuy this cookbook
1 review received for Papad Potato Roll

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 Reviewed By
Payal Parikh 86February 13, 2013

A very quick starter with all the ingredients always available at is crispy and taste fab...

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Helpful reviews for this recipe
Reviewed February 13, 2013by Payal Parikh 86

A very quick starter with all the ingredients always available at is crispy and taste fab...

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