INGREDIENTS

Gram flour (Besan) - 1 cup

Rice flour - 1/4 cup

Baking soda - 2 Pinch

Papad  - 12 Nos

Boiled potatoes -   2 small

Grated Paneer - 1/4 cup

Sweet corn Kernels -  few

Kasturi Methi - few

Chilli flakes - 1 tsp

Amchur power (dry Mango) - 1/4 tsp

Salt - 3/4 tsp

Oil for frying

Chat Masala & Black salt mixture for sprinkling

 

INSTRUCTIONS

For Batter.

1.  Take 1 cup gram flour for making batter.

2.  Add 1/4 cup Rice flour and 2 pinch of baking soda. 

3.  Add required amount of water little by little, mix well and make the batter without lumps.

4.  Keep little amount of batter separately for pasting papad.

 

For stuffing :

1.  Take mashed potatoes in a mixing bowl. 

2. Then add Panner, cheese, sweet corn, Kasturi methi, Chilli flakes, amchur powder and salt one by one.

3.  Mix well so that they bind together.

 

For Papad Roll: 

1.  Take some water in a bowl for dipping papad so that it becomes easy to fold.

2.  Take papad and dip it in water for 10 - 15 sec. 

3.  Then place some stuffing at the centre, apply some gram flour batter around papad.

4.  Fold it as shown and seal it thoroughly.

5.  It is advisable to prepare batch of four to avoid dryness.

 

For Frying : 

1.  Keep kadai and heat oil for frying.

2.  Once it gets heated dip the stuffed papad in batter and fry it in a medium flame.

3.  Flip over the fritters so that it fries uniformly and till it become crispy and golden brown.

4.  Drain off the oil and remove 

5.  Sprinkle chat masala & black salt and serve hot 

 

Instructions with Photos 

For Batter.

1.  Take 1 cup gram flour for making batter.



2.  Add 1/4 cup Rice flour and 2 pinch of baking soda. 



3.  Add required amount of water little by little, mix well and make the batter without lumps.



4.  Keep little amount of batter separately for pasting papad.



 

For stuffing :

1.  Take mashed potatoes in a mixing bowl. 



2. Then add Panner, cheese, sweet corn, Kasturi methi, Chilli flakes, amchur powder and salt one by one.



3.  Mix well so that they bind together.



 

For Papad Roll: 

1.  Take some water in a bowl for dipping papad so that it becomes easy to fold.



2.  Take papad and dip it in water for 10 - 15 sec. 



3.  Then place some stuffing at the centre, apply some gram flour batter around papad.



4.  Fold it as shown and seal it thoroughly. 



5. It is advisable to prepare batch of  four to avoid dryness.



 

For Frying : 

1.  Keep kadai and heat oil for frying.



2.  Once it gets heated dip the stuffed papad in batter and fry it in a medium flame.



3.  Flip over the fritters so that it fries uniformly and till it become crispy and golden brown.



4.  Drain off the oil and remove. 



5.  Sprinkle chat masala & black salt and serve hot



Note : 

1.  Gram flour batter should not be too thin, should be thick as like Idli batter.

2.  Since papad is a high salt content food no need to add salt in the gram flour batter.

3.  Since papad loses its crispness when exposed to air better to consume when it is fresh.

4.  Any stuffing can be used like samosa filling, spring roll filling, pizza filling, left over kara poriyal and also left over variety rice.

 

Health Benefits: 

Papad are made of lentils and thus both papad and gram flour are free from gluten, rich in protein and dietary fibre.

Both Paneer and cheese are high protein food having high level of calcium and phosphorous which helps in building strong bones & teeth and also an instant energy food.

Potatoes are good source of several vitamins, minerals and some healthy antioxidants