How to make Papad Rolls - Papad stuffed with potato and spices and fried in oil.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Papad (पापड़), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Papad Rolls Recipe Card

Papad Rolls

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.    

For more recipes related to Papad Rolls checkout Papad Paneer Rolls, Papad Paneer Rolls, Stuffed Papad, Paneer Stuffed Papad Rolls . You can also find more Snacks and Starters recipes like Butter Sev, Sprout Tikki Chat, Sour Cream, Chatpati Dal Chat.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Papad Rolls Recipe

  • Papad 8

  • Potatoes 200 grams

  • Red chilli powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Fresh coriander leaves chopped a few sprigs

  • Ginger 1/2 teaspoon

  • Salt to taste

  • Oil to deep fry


Step 1

Boil potatoes, peel and mash. Add red chilli powder, cumin powder, turmeric powder, chaat masala, chopped coriander leaves, chopped ginger and salt to the mashed potatoes. Mix well.

Step 2

Divide it into eight equal portions. Place one portion on one side of a papad and apply water on the edges of the papad. Roll the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come out.

Step 3

Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain onto an absorbent paper and serve hot.