Pappadum Rolls
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
18 each 25 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 large potatoes, peeled and cubed 2 tablespoons chopped green onions 1 clove garlic
1 green chili, seeded and chopped 8 oz finely ground lean lamb or beef 2 tablespoons ghee or butter
1 teaspoon sugar 2 teaspoons garam masala 1 tablespoon lemon juice
2 tablespoons chopped cilantro leaves black pepper, to taste 2 tablespoons besan (chickpea flour)
1 pack medium unspiced pappadums vegetable oil, for deep frying



1 Boil the potatoes in lighty salted water until tender. Drain and mash.
2 Grind the green onions, garlic and chili to a paste and fry with the meat in ghee until the meat is lightly browned.
3 Add potato, sugar, garam masala, lemon juice, cilantro leaves and pepper to taste. Mix to a reasonably smooth paste and shape into rolls a little shorter than the diameter of the pappadums.
4 Make a paste of the chickpea flour and cold water. Dip the pappadums into cold water to soften. Drain and whipe dry.
5 Place a filling roll in the center of each pappadum. Brush the chickpea paste around the edge, roll the pappadum up around the filling and pinch the ends together.
6 Heat deep-frying oil to moderately hot. (If oil is too hot the pappadum will brown before the filling is cooked.) Fry the rolls several at a time until crisp and golden. Remove and drain.
7 Serve hot with a spicy mango chutney. Garnish with green onions or cilantro.

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