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Spring Papad Rolls

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 3.5 based on 100 votes
3.5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Soya Seekh Kebab, Best Hareesa Rashmi, Easy Thod Man Pla ( Fish Cake)

Rate This Recipe
3.5

Ingredients

  • 8 to 10 - papads (you can use spicy or plain)
  • 1 cup - boiled and drained Rice or noodles
  • 1/2 cup - Carrot julienned
  • 1/2 cup - green Capsicum julienned
  • 1/2 cup - Chicken boiled and shredded
  • 1/2 cup - boiled Green peas
  • 2 level tbsp - Chickpea flour (besan)
  • 2 tbsp - water
  • 1 - small Onion chopped
  • 2 tbsp - soya sauce
  • 2 tbsp - Spring onions juliennes
  • 1 tbsp - Tomato ketchup
  • 1/2 tsp - Ginger Garlic thinly sliced
  • 1/2 tsp - black pepper powder
  • 1 - scrambled Egg
  • 1 tsp - oil
  • pinch of ajinomoto (optional)
  • salt to taste
  • oil for frying

How to Make

  • Heat 1 tsp oil in a non stick frying pan. Lightly fry the chopped onions, ginger and garlic.
  • Stir fry the carrot, capsicum, peas on high heat.
  • Add in the shredded chicken, spring onions, boiled noodles, soya sauce, black pepper powder, tomato ketchup and salt.
  • Add in the scrambled egg.
  • Do not over cook. The vegetables should be crunchy.
  • Take off flame. Remove to a plate and let it cool.
  • Mix 2 tbsp water with chickpea flour to form a thick paste.
  • Dip the papads in plain water for a few seconds and flatten.
  • Put 2 tbsp of vegetable noodle mixture at the corner of each papad and roll up.
  • Seal the edges with gram flour paste.
  • Heat oil in a kadai.
  • Add papad rolls in small batches till light brown.
  • Do not over fry.
  • Remove with a slotted spoon. Drain on absorbent paper.
  • Enjoy with sweet and sour or garlic sauce.