Masala Papad Roll

To make Masala Papad Rolls, start by mashing boiled potatoes in a bowl. Then, mix in chopped onions, crushed garlic, green chillies, coriander leaves, and spices like salt, degi mirch, coriander powder, aamchur, and garam masala, along with lemon juice. Prepare a smooth paste with besan and water. Spread the potato stuffing on each papad, roll them tightly, and seal the edges with the besan paste. Finally, fry the rolls in hot oil until they are golden brown and crispy.

Yes, Masala Papad Rolls are completely vegetarian as they are made with boiled potatoes, spices, and papad, which do not contain any meat or animal products. They make a great snack for vegetarians and can be served at parties or tea time.

If you don't have besan (chickpea flour) on hand, you can use all-purpose flour or cornstarch as a substitute to seal the edges of the papad rolls. However, keep in mind that this may slightly alter the flavor and texture of the rolls.

To store leftover Masala Papad Rolls, let them cool completely and then place them in an airtight container. They can be stored in the refrigerator for up to 2-3 days. To reheat, simply pan-fry them again for a few minutes until they are crispy.

Masala Papad Rolls pair wonderfully with a variety of dips and chutneys. Consider serving them with mint chutney, tamarind chutney, or yogurt sauce. They also go well with a hot cup of masala chai for a delightful tea-time snack.