METHOD
OF PREPARATION
1. Wash and boil potatoes in sufficient water.
Cool, peel and mash.
2. Wash and drain green peas. Parboil the peas
in half a cup of salted water. Drain.
3. Wash, peel and finely chop ginger. Clean, wash
and finely chop coriander leaves.
4. Heat one and a half tablespoons of oil in a
pan and add cumin seeds. When they change colour add ginger, parboiled
green peas and stir-fry for a minutes.
5. Add red chilli powder, cumin powder, turmeric
powder, chaat masala and sauté for half a minute.
6. Add this to mashed potatoes along with salt
and chopped coriander leaves and mix. Divide into eight equal portions.
Make a paste of gram flour with one tablespoon of water.
7. Place one portion of the potato mixture on one
side of a papad and spread evenly. Apply gram flour paste on the
edges of the papad and roll. Fold the edges of the papad inwards
taking care that the potato mixture does not come out.
8. Heat sufficient oil in a kadai and deep fry
papad rolls for about a minute till crisp. Drain onto an absorbent
paper and serve hot.
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