Papad Potato Roll
by Tarla Dalal
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Added to 290 cookbooks
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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.
- Combine the plain flour and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Combine the potatoes, green chillies, chilli powder, garam masala, salt, lemon juice and coriander in a bowl and mix well.
- Divide the mixture into 6 equal portions and shape each portion into 50 mm. (2”) oval rolls.
- Dip each roll in the plain flour-water mixture and roll in the papad till they are evenly coated from all the sides.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few rolls at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
- Serve immediately with green chutney.
Nutrient values per roll
|Vitamin A||129.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||4.6 mg|
|Folic Acid||2.6 mcg|
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