Papad Kebabs
Prep. time
NA
Cook time
NA
Total time
NA
Author: Dr. Aroona Reejhsinghani
Recipe Type: Side Dish
Cuisine: Indian
Ingredients
| 1) | Papads | 8 piece |
|---|---|---|
| 2) | Cumin seeds | 1ach |
| 3) | Ginger and garlic, minced | 1 tbsp |
| 4) | Small onion, minced | 1 piece |
| 5) | Medium potatoes, boiled, peeled and sliced finely | 2 piece |
| 6) | Boiled green peas | 1 cup |
| 7) | Chopped coriander leaves | 2 tblsp |
| 8) | Green chillies, minced | 2 piece |
| 9) | Turmeric powder | 1/4 tbsp |
| 10) | Coarsely pounded coriander and anise seeds | 1 tbsp |
| 11) | Grated paneer and cheese | 50 gms. |
| 12) | Salt to taste |
Instructions
Steps to assemble Papad Kebabs
- Heat 1 tblsp oil and fry cumin seeds.
- When they stop popping, mix in ginger, garlic and onions and cook till soft.
- Mix in the remaining ingredients and remove from fire.
- Soak the papads one by one in a bowl of water for a few seconds.
- Put on a wet cloth.
- Put filling in the centre of each and roll up into a tight roll.
- Seal the edges with a paste of flour and water.
- Set aside for a few minutes to dry and then deep fry to a golden colour.
- Serve with sauce or chutney of choice.