THE ROOKIE COOK SERIES #4 : STUFFED PAPAD / PAPADUM

Papads or Papadums are a common sight at the dining tables of Indian Households. Traditionally they may be deep fried or roasted on the open flame. Some people though like to make them on a flat pan with just a teeny bit of oil for a lovely glaze or just microwave it.

This recipe is a little different. It seeks to make the humble papad from a side dish to something that’s a snack in itself.

  • Firstly, we need to moisten the papadums with water so that they do not break when folded/rolled.
  • For the filling/ stuffing we will need boiled and mashed potatoes, grated cottage cheese, finely chopped onions, raisins, spices to taste (salt, red chilli powder, chaat masala, black salt and dry mango powder), chopped green chillies if you want it to be extra spicy and fresh coriander leaves.

Filling

Stuffing

Filling / Stuffing

  • Once we give all the ingredients a good mix we can move on to giving the desired amount of stuffing a sausage-like shape.
  • After that the process is similar to making a pancake. Place the stuffing in the centre of the papadum and roll. Hold it for a while so that it retains its shape.

Like a pancake

  • Deep fry it until the papadum is cooked through and place on a paper towel.
  • Serve hot.

Papadum

Other posts in this series :

THE ROOKIE COOK SERIES #1 : OUR EXPERIMENTS WITH INSTANT NOODLES

THE ROOKIE COOK SERIES #2 : INDIAN BANANA CURRY

THE ROOKIE COOK SERIES #3 : PINEAPPLE SUMMER COOLER

THE ROOKIE COOK SERIES #5 : IDLI CHAAT

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4 thoughts on “THE ROOKIE COOK SERIES #4 : STUFFED PAPAD / PAPADUM

  1. Pingback: THE ROOKIE COOK SERIES #3 : PINEAPPLE SUMMER COOLER | LIKHते LIKHते

  2. Pingback: THE ROOKIE COOK SERIES #2 : INDIAN BANANA CURRY | LIKHते LIKHते

  3. Pingback: THE ROOKIE COOK SERIES #1 : OUR EXPERIMENTS WITH INSTANT NOODLES | LIKHते LIKHते

  4. Pingback: THE ROOKIE COOK SERIES #5 : IDLI CHAAT | LIKHते LIKHते

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