Papad Roll

Papad Roll
Papad Roll

Papad Roll is a deep fried snack or starter made out of papads that are stuffed with a spicy potato (and sometimes paneer) mix. I ate Papad Roll for the first time at Peninsula Restaurant in Sion, Mumbai. It was )

My papad roll looks like more of a crescent than a roll because I found it easy to make crescents than rolls. 🙂 But hey! A rose by any other name…..

Time: 45 Minutes

Serves: 4

Ingredients

  1. 6″ Papads (Fresh) – 4
  2. Potato – 3 Medium
  3. Green Chillies – 2
  4. Grated Ginger – 1 tsp
  5. Finely Chopped Fresh Coriander – 1 tbsp
  6. Red Chilli Powder – 1/2 tsp
  7. Chat Masala – 1 tsp
  8. Guar Gum/Edible  Gum – 1 tsp
  9. Salt to Taste
  10. Oil for Deep Frying

Method

  1. Boil the potatoes.
  2. Peel and mash to a smooth consistency.
  3. Chop the green chillies into fine pieces.
  4. Add the green chillies, coriander, ginger, red chilli powder, chat masala, and salt to the mashed potato.
  5. Mix well.
  6. Divide into 4 equal parts.
  7. Crush the Guar Gum into a fine powder.
  8. Dissolve in 2 tbsp water.
  9. In a wok or kadai, heat the oil.
  10. To make the papad roll:
    1. Wet your hand.
    2. Shake off the excess water.
    3. Wipe the wet hand over the papad.
    4. Place one portion of the potato masala in the middle of the papad.
    5. Dip your finger in the gaur gum solution and spread over the edges.
    6. Fold the papad over and press the edges together to form a sealed crescent.
    7. Place the papad in the oil.
    8. Fry till the papad starts to turn light brown.
    9. Turn over and fry the other side.
    10. With a slotted spoon, remove from the oil.
    11. Place on a kitchen tissue to remove excess oil.
  11. Repeat step 10 to make the other 3 papad rolls.
  12. Cut in half and serve hot.

Tips

  • Ensure that the papad is fresh otherwise it will break when you fold.
  • There should be no excess water in the potato mash; otherwise you will have a soggy roll on your hands.
  • Your hand should just be damp when you wipe it over the papad; otherwise the papad will get soggy.
  • Fry each roll immediately after sealing it. If you let it sit, the moisture from the stuffing will make the papad soggy.

21 thoughts on “Papad Roll

  1. Pingback: A Roundup of Vegetarian (and Some Vegan) Recipes for Iftar at Ramzan or Ramadan | ãhãram
  2. Heard of it...never seen one before! So this is my chance to get my first exposure to this delicacy. I have no chance getting fresh papad, therefore I will enjoy this!
      1. Lol… yes i too dont use a micro wave… Wat i suggest is since its papad.. I would have pre heated the oven and when there is say 3 mins dunk in the papads… What is your opinion

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.