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8 - Pappads [Kachha]
medium [peeled and half boiled]
8 - Beans [French] [cut into small pieces]
2 tbsp -
4 tbsp -
[cut into small florets]
6 pods -
1 tsp -
[cut into fine pieces]
2 - Onions, medium [cut into small pieces]
1 tbsp - Pudina and
1 piece - Patta
Salt and pepper to taste
Ingredients for frying:
Oil for frying
2 tbsp maida,
2 tbsp atta
Salt and a pinch of soda.
Add all ingredients and mix well
How to Make Pappad rolls
In a kadai, pour a little oil or butter. Put garlic, ginger and green chillies. Fry for 2 to 3 min.
Then add onion pieces. Saute for 5 mins (till it changes colour).
Add a pinch of haldi.
Then, add beans, carrots and cauliflower.
Sprinkle a little water and cook on low fire for 10 mins. Don't overcook.
Lastly, add half boiled shredded potatoes. Cook till done. Let it cool.
Take a polythene sheet (bigger than a Lijjat papad).
Slightly heat the pappad over gas for elasticity.
Immediately place it over the sheet. Put vegetable stuffing on one side. Then roll it over the sheet. Seal the edges with maida paste.
Prepare all the pappad rolls in this fashion.
Dip each roll in the batter. Fry when the oil is really hot. See that the inside of the pappad is fried evenly.
When crisp remove, from oil. Cut each roll into 4 pieces. serve with ketchup.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.