Pappad rolls

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 8 - Pappads [Kachha]
  • 3 - Potatoes medium [peeled and half boiled]
  • 8 - Beans [French] [cut into small pieces]
  • 2 tbsp - Carrot [shredded]
  • 4 tbsp - Cauliflower [cut into small florets]
  • 6 pods - Garlic [cut finely]
  • 1 tsp - Ginger [chopped finely]
  • 3 - Green chillies [cut into fine pieces]
  • 2 - Onions, medium [cut into small pieces]
  • 1 tbsp - Pudina and Dhania
  • 1 piece - Patta
  • Salt and pepper to taste
  • Ingredients for frying:
  • Oil for frying
  • For batter:-
  • 2 tbsp corn flour,
  • 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.