Stuffed Papad

Method

For the paneer stuffing:

In a pan, add refined oil and saute cumin seeds and chopped onion together.

Now add ginger and chopped green chilli. Saute.

Add turmeric powder, red chili powder, coriander powder and salt. Toast them all together. Saute them with little water and add chopped carrot into the pan.

Add chopped tomato in it. Saute till the tomatoes leave oil from the sides. Add sugar to balance the acidity.

Add the diced paneer. Cook till all the water that is released from the paneer dries out.

Add lemon juice and some mint leaves.

Stuff the mix in papad and roll them.

Apply some egg wash on the papad to hold the stuffing and lock it with a clove.

In a pan, fry the stuffed papad with oil.

Serve hot.


For the chicken stuffing:

In a pan, saute refined oil, mustard seeds, methi seeds, few curry leaves and chopped onion together.

Add garlic and red chillies.

Add turmeric powder, red chilli powder, cumin powder and salt for taste. Toast them all together. Saute them with little water and add capsicum into it.

Add chopped tomato in it. Saute till the tomatoes leave oil from the sides. Add sugar to balance the acidity.

Add some salt for taste and and add chicken and oil to the pan. Let the chicken change its color.

Add little water and fry (bhunao) them nicely.

Add half lime and fresh coriander and saute mix well.

Stuff the mix in papad and roll them.

Apply some egg wash on the papad to hold the stuffing and lock it with a clove.

In a pan, fry the stuffed papad with oil.

Serve hot.