Wash and boil potatoes in sufficient water. Cool, peel and mash.
Wash and drain green peas. Parboil the peas in half a cup of salted water. Drain.
Wash, peel and finely chop ginger. Clean, wash and finely chop coriander leaves.
Heat one and a half tablespoons of oil in a pan and add cumin seeds. When they change colour add ginger, parboiled green peas and stir-fry for a minute.
Add red chilli powder, cumin powder, turmeric powder, chaat masala and saute for half a minute.
Add this to mashed potatoes along with salt and chopped coriander leaves and mix. Divide into eight equal portions. Make a paste of gram flour with one tablespoon of water.
Place one portion of the potato mixture on one side of a papad and spread evenly. Apply gram flour paste on the edges of the papad and roll. Fold the edges of the papad inwards taking care that the potato mixture does not come out.
Heat sufficient oil in a kadai and deep fry papad rolls for about a minute till crisp. Drain onto an absorbent paper and serve hot. |
