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
- 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
- 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.
- 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.