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05-11-2011, 10:45 AM
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VEGETABLE PAPAD ROLLS
Flavourful vegetable mixture wrapped in papads and deep fried
Preparation Time : 20 minutes
Cooking Time : 45 minutes
Servings : 4
INGREDIENTS
Papad
8 medium
Carrot, chopped
1 medium
Potato, chopped
1 medium
French beans, chopped
6
Cauliflower, chopped
100 grams
Salt
to taste
Oil
1 tablespoon + to deep fry
Tomato, chopped
1 medium
Turmeric powder
1/2 teaspoon
Red chilli powder
1/2 teaspoon
Fresh coriander leaves, chopped
1 tablespoon
METHOD
Boil carrot, potato, French beans and cauliflower with a pinch of salt till three-fourths cooked. Drain water and dry the vegetables.Heat one tablespoon oil in a pan and sauté tomato. Add boiled vegetables and sauté. Add turmeric powder and red chilli powder. Stir and then add coriander leaves. Remove from heat and cool. Take each papad and dip it in water (so that it becomes pliable). Put a little mixture along the centre and roll it like a dosa. Press each end well to seal. Heat sufficient oil in a kadai till it starts smoking. Deep-fry the papad rolls on each side till crisp. Drain and place them on an absorbent paper. Serve hot.
VEGETABLE PAPAD ROLLS
Flavourful vegetable mixture wrapped in papads and deep fried
Preparation Time : 20 minutes
Cooking Time : 45 minutes
Servings : 4
INGREDIENTS
Papad
8 medium
Carrot, chopped
1 medium
Potato, chopped
1 medium
French beans, chopped
6
Cauliflower, chopped
100 grams
Salt
to taste
Oil
1 tablespoon + to deep fry
Tomato, chopped
1 medium
Turmeric powder
1/2 teaspoon
Red chilli powder
1/2 teaspoon
Fresh coriander leaves, chopped
1 tablespoon
METHOD
Boil carrot, potato, French beans and cauliflower with a pinch of salt till three-fourths cooked. Drain water and dry the vegetables.Heat one tablespoon oil in a pan and sauté tomato. Add boiled vegetables and sauté. Add turmeric powder and red chilli powder. Stir and then add coriander leaves. Remove from heat and cool. Take each papad and dip it in water (so that it becomes pliable). Put a little mixture along the centre and roll it like a dosa. Press each end well to seal. Heat sufficient oil in a kadai till it starts smoking. Deep-fry the papad rolls on each side till crisp. Drain and place them on an absorbent paper. Serve hot.