How to make Stuffed Poppadums -
Papads stuffed with spicy potato mixture and deep fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Papads, Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Stuffed Poppadums checkout Stuffed Papad, Mini Papads With Coconut Relish, Papad Paneer ke Kurkure, Papad Chaat-SK Khazana . You can also find more Snacks and Starters recipes like Fish In Foil Masala Chilli Cheese Toast Cheese Stuffed Olives Chicken Meatball Skewer
Stuffed Poppadums Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Stuffed Poppadums Recipe
Papads 6
Potatoes boiled, peeled and mashed 3 medium
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Curry leaves 6
Cumin powder 1 teaspoon
Red chilli powder a pinch
Turmeric powder 1/2 teaspoon
Lemon juice 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat two tablespoons oil in non-stick pan, add mustard seeds and cumin seeds. When the seeds start spluttering, add curry leaves and sauté for a minute. Add cumin powder, red chilli powder, turmeric powder and mix well.
Step 2
Add mashed potatoes and mix well till the masala coats the potatoes well. Add lemon juice and coriander leaves and mix well. Soak the poppadums in warm water for ten seconds, remove and place on a clean surface.
Step 3
Place equal portion of potato mixture on each poppadums and fold the poppadums into parcels and seal the edges.
Step 4
Heat sufficient oil in a kadai, deep-fry the parcels, one at a time, on medium heat till golden brown and crisp. Drain on absorbent paper. Serve hot with red and green coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
