Pappad Rolls


by: Radhika

Pappads stuffed and deep fried to make a crunchy munch snack.


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serves: 5

Spiced or Plain Pappads (I used Lijjat Brand – Punjabi Spice Special)

Oil, for Deep frying


1 cup Mixed Vegetables (I used potatoes, peas, beans, carrots & cauliflower)

1/4 cup Paneer

1 Onion

2 Green Chillies

2 tsp Red Chilli Powder

1/2 tsp Garam Masala powder

3 tbsp Coriander (leaves)

1 tsp Lemon Juice

Salt to taste

2 tsp Oil

Nutrition Facts
Pappad Rolls

Servings Per Recipe: 5

Amount per Serving

Calories: 112

  • Total Fat: 2.7 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 75.3 mg
  • Total Carbs: 20.3 g
  •     Dietary Fiber: 5.7 g
  •     Sugars: 2 g
  • Protein: 4.8 g

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1.  For the filling, pressure cook vegetables. Mash them well when they are still hot to make the job easier. Heat a skillet with 2 tsp oil. Add finely chopped onion, green chillies and sauté till the onions are soft. Add red chilli powder, garam masala powder and cook for a minute.

2.  Add the mashed vegetables, crumpled paneer, chopped coriander leaves and salt and mix together. Let it cool. Now add the lemon juice and mix well again and make them into croquettes and keep aside.

3.  To prepare the pappads, fill a plate half way with water. Dip both the sides of pappads in water and hold it up to drain the water. Place it on a board and with your wert hands rub the surface of the pappad, because of the urad dal flour it will be sticky.

4.  How to cook, place the prepared croquettes in a corner and roll it like a mattress or as you would for a spring roll while pressing it firmly for the edges to stick well together.

5.  Heat oil in a kadai/pan. Slip them one or two at a time and deep fry them till golden in color and remove on a kitchen paper. Serve piping hot with Tomato Sauce.

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