Name: Homemade Papad Rolls recipe by Kajal Arora at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 4
Ingredients: For homemade papads : Urad Dal Atta - 1 cup; Moong Dal Atta - 1/4 cup; Black Peppercorns - 1 tsp; Salt - 1 tsp; Asafoetida - 1 pinch; Baking Soda - 1/4 tsp; Water - 1/4 cup; Oil - 1 tbsp; For Filling : Boiled potatoes: 2; Sprouts - 1/2 cup; Salt - 1 tsp; Red Chili Powder - 1/4 tsp; Roasted Cumin Powder - 1/2 Tsp; Garam Masala - 1/2tsp; Amchur - 1/2 tsp; Turmeric Powder - A Pinch; Coarse Coriander Powder - 1/2 tsp; Oil - 1 tbsp; Ginger - 1" grated; Coriander Leaves - A handful; Some Cashews and Raisin (optional); Thick Maida Paste - 2 tsp; Oil - For Frying

ABOUT Homemade Papad Rolls RECIPE

A very common yet a little tricky recipe. Nothing can be as tasty as homemade papads all you need is strong shoulders. Make these delicious rolls from them and serve them as snacks.

Ingredients Serving: 4

For homemade papads : Urad Dal Atta - 1 cup
Moong Dal Atta - 1/4 cup
Black Peppercorns - 1 tsp
Salt - 1 tsp
Asafoetida - 1 pinch
Baking Soda - 1/4 tsp
Water - 1/4 cup
Oil - 1 tbsp
For Filling : Boiled potatoes: 2
Sprouts - 1/2 cup
Salt - 1 tsp
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1/2 Tsp
Garam Masala - 1/2tsp
Amchur - 1/2 tsp
Turmeric Powder - A Pinch
Coarse Coriander Powder - 1/2 tsp
Oil - 1 tbsp
Ginger - 1" grated
Coriander Leaves - A handful
Some Cashews and Raisin (optional)
Thick Maida Paste - 2 tsp
Oil - For Frying

Instructions

To make papads : Crush peppers coarsely and soak in water for about 20 minutes.
In a bowl mix both ground dals and rest of the ingredients under ' To make Papad' except soda. Add soda to the pepper water. Ad it slowly to the dal mixture and make a puri like hard dough. keep it aside for half an hour.
Now take the dough and knead it hard on the counter for about 20 minutes or until soft.
Make a lemon size ball and roll it as thin as you can by pressing towards edges on a greased board.
Make all the papads like this and keep them for drying on a cloth under the fan for about an hour. once completely dry you can keep them in a box.
Next day keep them in sunlight for an hour and they are ready to store.
For Stuffing : Take oil in a wok, then add ginger, mashed potatoes, boiled sprouts and cook for a minute then add spices mentioned under stuffing column. Mix till well combined or for 2 minutes.
Heat oil in a kadhai to fry the rolls.
Take a papad, soak in water for 10-12 seconds to soften it. Pat dry, keep a good spoonful of stuffing on one side and roll it like a spring roll. Seal the edge with maida mixture. Make all the rolls similarly.
Fry them in small batches on medium heat till light golden.
Serve the hot and crispy homemade papad rolls with tamarind sauce.

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