-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Papad (pliant) | 12 |
| All purpose flour (maida) | 2 table spoons |
| Oil | for deep frying |
Stuffing |
1 cup |
| Prawns | |
| Onion (payaz), chopped | 1 big |
| Garlic (lahsan), crushed | 1 table spoon |
| Ginger (adrakh), grated | 1 table spoon |
| Green chillies, chopped | 1 table spoon |
| Boiled Potato (aalo), cut into cubes | 6 big |
| Fresh coriander (hara dhaniya), chopped | 5-6 table spoons |
| Cloves (laung), powder | 1 tea spoon |
| Black pepper (kali mirch) | 1 tea spoon |
| Salt (namak) | to taste |
Instructions
- Clean, devein prawns and chop them into small pieces.
- Heat one table spoon oil in a pan and fry onions till becomes translucent.
- Now add garlic, ginger and green chillies.
- Now add chopped potatoes and cook it for 2-3 minutes.
- Then add prawns and salt and let it cook till prawns curl up.
- Sprinkle green coriander, black pepper and clove powder.
- Mix well and allow it to cool completely.
To proceed
- 1. Make a thick paste with little flour and water.
- 2. Place a little stuffing one side and fold over papad and seal it with flour paste.
- 3. Heat oil in a deep fry pan and deep fry the stuffed papad.
- 4. Drain them on paper towel and serve hot with green chutney.
Tip
- If the papad is not pliant, pass them under running water.
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