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Papad Potato Roll | aloo papad roll | papad wrap |

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Tarla Dalal

05 December, 2014

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Papad Potato Roll | aloo papad roll | papad wrap |

पापड़ आलू रोल | आलू पापड़ रोल | पापड़ रैप | - हिन्दी में पढ़ें (Papad Potato Roll in Hindi)

Table of Content

About Papad Potato Roll

Ingredients

Methods

Nutrient values

Papad Potato Roll | aloo papad roll | papad wrap |

Papad Potato Rolls: A Crispy and Flavorful Appetizer

The Papad Potato Roll, also known as Aloo Papad Roll or Papad Wrap, is a truly delicious snack that features a scrumptious filling wrapped in a crispy coating. This unique recipe transforms the simple combination of potatoes and papad (8 papad, broken into small pieces) into an irresistible treat. It’s versatile enough to be served as an appetizer or with cocktails, or it can stand alone as a flavorful standalone snack with tea. The preparation is straightforward, making it an easy yet impressive dish for any occasion.

Crafting the Spiced Potato Filling

The heart of the Papad Potato Roll is its flavorful filling, which is made using 1 cup of boiled and mashed potatoes. To give the filling its characteristic tangy and spicy taste, the potatoes are mixed with a selection of vibrant ingredients. These include 1 1/2 tsp finely chopped green chillies, 1/2 tsp chilli powder, 1/2 tsp garam masala, and salt to taste. The mixture is brightened with 1 tsp lemon juice and given a fresh aroma by adding 2 tbsp finely chopped coriander (dhania). All these ingredients are combined and mixed well to create a uniform, highly seasoned potato mash.

Forming and Coating the Rolls

Once the filling is ready, it's time to shape and coat the rolls for frying. The spiced potato mixture is divided into 6 equal portions, and each is expertly shaped into a 50 mm. (2”) oval roll. To adhere the papad pieces to the filling, a thin slurry is prepared by combining 1/2 cup plain flour (maida) with ¾ cup of water and mixing it with a whisk. Each potato roll is first dipped completely into this flour-water mixture. It is then immediately rolled in the papad pieces until the roll is evenly coated from all the sides, ensuring maximum crunch.

Deep-Frying for the Perfect Crisp

The final step is the cooking process, which involves deep-frying the prepared rolls. Oil for deep-frying is heated in a deep non-stick kadhai. It’s important to heat the oil sufficiently before beginning the frying process. The rolls are fried a few at a time to avoid crowding the pan and lowering the oil temperature. They are cooked until they achieve a desirable golden brown in colour from all the sides. Once perfectly crisp, they are immediately drained on absorbent paper to remove excess oil, ensuring the final snack is light and crunchy.

Serving the Crispy Delight

The Papad Potato Rolls should be served immediately while they are hot and crispy to best appreciate the contrast between the soft, spiced potato filling and the satisfyingly crunchy papad coating. The ideal accompaniment for this flavorful snack is a zesty green chutney, which adds a cool, tangy element that perfectly complements the warmth and spice of the potato filling. This makes the Papad Potato Roll a truly irresistible dish that’s guaranteed to impress your guests.

Ingredients

Main Ingredients

8 papad , broken into small pieces

1 cup boiled and mashed potatoes

1/2 cup plain flour (maida)

1 1/2 tsp finely chopped green chillies

1/2 tsp chilli powder

1/2 tsp garam masala

salt to taste

1 tsp lemon juice

2 tbsp finely chopped coriander (dhania)

oil for deep-frying

For Serving

green chutney

Method

Combine the plain flour and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside.
Combine the potatoes, green chillies, chilli powder, garam masala, salt, lemon juice and coriander in a bowl and mix well.
Divide the mixture into 6 equal portions and shape each portion into 50 mm. (2”) oval rolls.
Dip each roll in the plain flour-water mixture and roll in the papad till they are evenly coated from all the sides.
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.
Serve immediately with green chutney.