Thursday, April 29, 2010

Pappad Rolls

Ingredients 

  • Kachha  Pappad 8nos
  • Half boiled Potato medium 3nos
  • French Beans 8nos
  • Shredded carrot 2tbs
  • Cauliflower 4tbs
  • Garlic 6pods
  • Ginger 1tea spoon
  • Green chillies 3nos
  • Onion medium 2nos
  • Pudina and Dhania 1tb spoon
  • Salt & pepper
  •  Oil for frying
    For batter 
  • 2tb spoon corn flour
  • 2tb spoon maida
  • 2 tb spoon flour
  • Salt and a pinch of soda
Method 
  • In a kadai pour little oil or butter. Put garlic, ginger, green chillies. Fry for 2 to 3 min. 
  • Then add onion pieces. 
  • Saute for 5 minutes (till it changes color). 
  • Add a pinch oh haldi. 
  • Then add beans, carrots cauliflower. 
  • Sprinkle little water and cook on low fire for 10 minutes.
  • Lastly add half boiled shredded potatoes. 
  • Cook till done. Let it cool. 
  • Take a polythene sheet
  • Slightly heat the pappad over gas for elasticity. 
  • Immediately Keep it over the sheet. 
  • Put vegetable stuff on one side. 
  • Then Roll it over the sheet. 
  • Seal the edges with Maida paste. 
  • Prepare all the Pappad rolls in this fashion. 
  • Dip each roll in the batter. 
  • Fry when the oil is really hot. 
  • See that the inside of the pappad is fried evenly. 
  • When crisp remove from oil. 
  • Cut each roll into 4 pieces. 
Serve with Ketchup.