Papad Potato Roll
by Tarla Dalal
Added to 297 cookbooks
This recipe has been viewed 51849 times
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.
Method- Combine the plain flour and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside.
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- Combine the potatoes, green chillies, chilli powder, garam masala, salt, lemon juice and coriander in a bowl and mix well.
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- Divide the mixture into 6 equal portions and shape each portion into 50 mm. (2”) oval rolls.
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- Dip each roll in the plain flour-water mixture and roll in the papad till they are evenly coated from all the sides.
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- 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.
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- Serve immediately with green chutney.
Papad Potato Rolls Video by Tarla Dalal
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Accompaniments
Nutrient values per roll
| Energy | 132 cal |
| Protein | 3.6 g |
| Carbohydrates | 15.3 g |
| Fiber | 2 g |
| Fat | 6.3 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 6.6 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 3.1 mg |
| Potassium | 56.8 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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