Sunday, July 3, 2011

Stuffed Papads (Thin Indian Wafers)

Papads or Poppadoms are salty (usually spicy) crispy thin wafers. These are served as a side dish to a meal or as an appetizer or snack.


  • 6 Urad Dal papad medium size
  • ½ cup boiled mashed potato
  • 2 tbsp green peas
  • 1 small onion finely chopped
  • 2 green chilies chopped fine
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp amchoor powder
  • Salt to taste
  • Chopped coriander leaves
  • Cooking oil for deep frying


  • Heat 1 tbsp of oil in a pan on medium heat.
  • Sauté the onion and green chilies till golden brown. Add mashed potato, peas, red chili powder, turmeric powder, amchoor powder and salt. Stir fry for 3-4 minutes. Add chopped coriander leaves.
  • Moisten each papad carefully with a wet kitchen cloth towel.

  • Place a teaspoonful of the potato mixture at one end of the papad.

  • Now roll the papad, turning in the top and sides, so that the potato mixture does not escape.

  • Heat oil in a frying pan on medium heat and fry the papads, a few at a time carefully, turning them over till they are crisp and golden brown in color.

  • Serve hot with Tea.
Do you know?

Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried. Chickpea and rice papads are common in South India.

In certain parts of India, raw papads (dried but unroasted) are used in curries and vegetable preparations.

Papads are made in different sizes. Smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.

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