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
- 6″ Papads (Fresh) – 4
- Potato – 3 Medium
- Green Chillies – 2
- Grated Ginger – 1 tsp
- Finely Chopped Fresh Coriander – 1 tbsp
- Red Chilli Powder – 1/2 tsp
- Chat Masala – 1 tsp
- Guar Gum/Edible Gum – 1 tsp
- Salt to Taste
- Oil for Deep Frying
Method
- Boil the potatoes.
- Peel and mash to a smooth consistency.
- Chop the green chillies into fine pieces.
- Add the green chillies, coriander, ginger, red chilli powder, chat masala, and salt to the mashed potato.
- Mix well.
- Divide into 4 equal parts.
- Crush the Guar Gum into a fine powder.
- Dissolve in 2 tbsp water.
- In a wok or kadai, heat the oil.
- To make the papad roll:
- Wet your hand.
- Shake off the excess water.
- Wipe the wet hand over the papad.
- Place one portion of the potato masala in the middle of the papad.
- Dip your finger in the gaur gum solution and spread over the edges.
- Fold the papad over and press the edges together to form a sealed crescent.
- Place the papad in the oil.
- Fry till the papad starts to turn light brown.
- Turn over and fry the other side.
- With a slotted spoon, remove from the oil.
- Place on a kitchen tissue to remove excess oil.
- Repeat step 10 to make the other 3 papad rolls.
- 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.
This is new to me and very delightful !
It is a good way to use up leftover Aloo Paratha or Paneer Paratha filling. You could microwave it as well.
These look great! Will definitely be giving them a try very soon. I wonder if you could add any other veggies to it
Absolutely any leftover dry sabzi should work. The operative word being dry. 🙂
Love the idea, Aruna!
Ah! The joys of food innovation. Loving the papad rolls.
I’ve never used guar gum before. Can I skip it? What does it do to the dish? Does it have any special flavor?
Guar Gum is just edible gum for sticking. Just wet the edges of the papad and press together. Should work.
New to me too! They look very interesting!!
Nice and innovative…. could we even bake this?
Yes, you can. In a microwave. I have never tried in an OTG. Since I don’t use a microwave on principle, I deep fry. Crazy logic, eh?
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
Good idea. … will try it soon and keep you posted If you try it before me, let me know.
Sanjeev Kapoor toasts 1/2 a papad on a tava. While it is still hot, rolls it into a cone and fills the cone with stuffing. See his video on YouTube.
ahh seen that.. useful trick
Yup!
Oh this one is new to me.. looks SO tempting.
It is…..
Really innovative!
Nice
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!