{Quick and Easy Snack Recipes} Papad Potato Rolls - a Step by Step Recipe

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If there's anything we, as kids used to look forward to during holidays were those yummy 4 pm snacks my mom used to make. Some days it was just some fruits and a glass of bourvita and sometimes the snack ritual was more indulgent such as deep fried bhajjias, egg puffs etc.

Today's recipe -  Papad Potato Rolls are just perfect for those brunch cravings. Make these for your kids as soon as they are home and you will for sure get some happy smiles back. Would you believe, my dad especially loved these and asked us to make another batch almost immediately. These are just so scrumptious!

a perfect snack for anytime of the day!

the potato filling

Shape each portion of filling into a long roll of about the same length as the diameter of the papads. Dip the papads in water for a few seconds. Put a potato roll on the corner of each papad and roll up. 

With a string of thread, tie loosely on both the ends.

ready to be deep fried!

....until light golden brown..

Serve and Enjoy!

{Recipe} Papad Potato Rolls

Preparation Time: 30 minutes.
Cooking Time: 20 minutes.
Makes 10 rolls
Adapted from Tarla Dalal

Serving Suggestions - Mint Peanut Chutney | Basic Eggplant Chutney | Okra Raita and Mint Raita | Madras Tomato Chutney

Ingredients:

10 papads
4 potatoes, boiled
1-2 green chillies, finely chopped
1 tbsp lemon juice
1/4 cup chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
oil - for deep frying
few strings of thread

Preparation:

For the potato filling: In a bowl, mash the potatoes and add the green chillies, lemon juice, coriander, garam masala, sugar and salt and mix well.

Divide the potato mixture into several portions and shape each portion into a long roll of about the same length as the diameter of the papads. Dip the papads in water for a few seconds. Put a potato roll on the corner of each papad and roll up.

With a string of thread, tie loosely on both the ends. Optionally, the original recipe uses some besan paste (chickpea flour mixed with equal amount of water)  to seal the edges. But, I found this not so optimal for the filling to stay in tact while deep frying.

Deep fry in hot oil until golden brown. Remove the thread and cut into small pieces and Serve hot.

This is Recipe 9 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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