Amritsari Papad Achaari Aloo Roll (very innovative Snack/Starter) (A concept of using Amritsari papad as punjab is famous for it, the concept is of innovative item so i thought of giving you this special papad concept, Amritsari tikhe papad is used here, which doesn't need any other extra flavours, hope u will like it)

Amritsari Papad Achaari Aloo Roll (very innovative Snack/Starter)
(A concept of using Amritsari papad as punjab is famous for it, the concept is of innovative item so i thought of giving you this special papad concept, Amritsari tikhe papad is used here, which doesn't need any other extra flavours, hope u will like it)

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 15

  • 1) Amritsari Papad (tikhe mirch waale) 1 packet

  • 2) Potato 5 big potatoes boiled and grated

  • 3) Onion 2 big finely chopped

  • 4) Coriander leaves finely chopped

  • 5) Salt to taste

  • 6) Red chillie powder (very little because papad itself is very chillie & spicy)

  • 7) Kitchen king masala-1/2teaspoon

  • 8) Garam masala powder-1/2teaspoon

  • 9) Masala-Ae-Magic 1/2teaspoon

  • 10) Pav-Bhaji powder 1/2teaspoon

  • 11) Mix Vegetable Achaar 2-3tablespoon

  • 12) Refined oil for frying the stuffed papad's

  • 13) Water for dipping and sealing papad's

Directions

  • 01

    1) Take 5 potatoes in white polythine, give slits in between

  • 02

    2) Place in microwave at 100 percent high temperature

  • 03

    3) Give 5-6 minutes so that potatoes get soft

  • 04

    4) When it beeps, take out, peel well, grate it using kaddukas.

  • 05

    5) Add chopped onions, chopped coriander leaves & Mix Vegetable Achaar

  • 06

    6) Now add the spices one by one

  • 07

    7) Put 1/2 teaspoon each spice powder along with salt & red chillie powder

  • 08

    8) Mix well, using hands mash well

  • 09

    9) Now take Amritsari tikhe papad, dip each papad in water for 10 seconds and then take out in a plate

  • 10

    10) Stuff it with the potato mixture, roll the papad & seal the edges nicely

  • 11

    11) Deep fry in oil

  • 12

    12) Serve hot with tomato ketchep, coriander and tamarind chutney (Make all similarly like this)

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