Pappad Rolls

Posted on 19 November, 2011 by Radhika Subramanian | Tickling Palates.

You’ll need:

  • Spiced or Plain Pappads  (I used Lijjat Brand – Punjabi Spice Special)
  • Oil – for Deep frying

For the Stuffing:

  • Mixed Vegetables – 1 cup (I used potatoes, peas, beans, carrots & cauliflower)
  • Paneer - 1/4 cup
  • Onion - 1
  • Green Chillies - 2
  • Red Chilli Powder - 2 tsp
  • Garam Masala powder - 1/2 tsp
  • Coriander Leaves - 3 tbsp
  • Lemon Juice - 1 tsp
  • Salt - to taste
  • Oil – 2 tsp

Method:

For the Filling: 

Pressure cook vegetables. Mash them well when they are still hot to make the job easier. Heat a skillet with 2 tsp oil. Add finely chopped onion, green chillies and sauté till the onions are soft. Add red chilli powder, garam masala powder and cook for a minute.

Add the mashed vegetables, crumpled paneer, chopped coriander leaves and salt and mix together. Let it cool. Now add the lemon juice and mix well again and make them into croquettes and keep aside.

To prepare the Pappads:

Fill a plate half way with water. Dip both the sides of pappads in water and hold it up to drain the water. Place it on a board and with your wert hands rub the surface of the pappad, because of the urad dal flour it will be sticky.

How to cook:

Place the prepared croquettes in a corner and roll it like a mattress or as you would for a spring roll while pressing it firmly for the edges to stick well together.

Heat oil in a kadai. Slip them one or two at a time and deep fry them till golden in color and remove on a kitchen paper. Serve piping hot with Tomato Sauce.

Notes:

  • If you find the stuffing a bit loose add some bread crumbs to tighten it.
  • You won’t need any side dish to serve as the top layer itself if spicy and crunchy enough.
  • You can shape the pappads into triangle shape and make them as samosas.
  • Play around with the stuffing part to make it even more interesting and delicious.