Papad rolls

To make papad rolls, start by mixing together spring onions, coriander, mint, cumin, haldi, and boiled potatoes in a bowl. Dip each papad in water briefly to soften it, then take about a tablespoon of the potato mixture, place it on the papad, fold it like an envelope, and roll it up. Fry the rolls on low flame until they are cooked and crispy. Serve them hot with tomato sauce for dipping.

Yes, papad rolls can easily be made vegan as they primarily consist of vegetables and spices. Just ensure that the papad you use is free from any animal-derived ingredients, which is usually the case with most store-bought papads.

If you're looking for a substitute for potatoes in papad rolls, you can use mashed sweet potatoes, cooked carrots, or even paneer for a different flavor and texture. Just ensure that the substitute is well-seasoned to complement the other ingredients.

To store leftover papad rolls, let them cool completely, then place them in an airtight container in the refrigerator. They can be kept for up to 2 days. To reheat, simply pan-fry them on low heat until they are warmed through and crispy again.

Papad rolls pair well with a variety of side dishes. You can serve them with a fresh salad, mint chutney, or yogurt dip. They also go nicely with a spicy pickle or a tangy tamarind sauce to enhance the flavors.