Patiala Papad Roll

Ingredients

• 4Papad
• 1 tbspOil (for the filling)
• 1/2 tspGarlic, crushed
• 1/2 tspGinger, crushed
• 2 tbspOnion, chopped
• 1/4 tspTurmeric (haldi) powder
• 1/4 tspCoriander (dhania) powder
• 1 tspChaat masala
• 1/4 tspCumin (jeera) seeds
• 1/4 tspRed chilli powder
• 1/4 cupPaneer, crumbled
• 1/2 cupGreen peas
• to tasteSalt
• 1 tbspBesan (gram flour)
• 3 tbspButter
• 3 tbspOil (for the gravy)
• 1 tspCumin seeds (for the gravy)
• 1 pinchAsafoetida (hing)
• 3–4Whole dried red chillies
• 1Bay leaf
• 2 tbspOnion, chopped (for the gravy)
• 1 cupTomato puree
• 2 tbspWhisked yoghurt (dahi)
• 1/4 cupFresh cream
• 4 tbspMilk
• 1/2 tsp eachCoriander powder, cumin powder, chilli powder (gravy)

Method

1. 1

   Filling: warm 1 tbsp oil in a small pan. Sizzle cumin, then add garlic, ginger and chopped onion; cook till translucent.

2. 2

   Add turmeric, coriander powder, chilli powder and chaat masala. Stir 20 seconds.

3. 3

   Add green peas (steam them first if frozen-hard) and crumbled paneer. Toss until the paneer soaks up the spice. Cool slightly.

4. 4

   Dip each papad in water for 60 seconds until pliable. Place a spoon of filling along one edge and roll up tightly.

5. 5

   Shallow-fry or air-roast the rolls until they crisp up and turn deep golden. Set aside.

6. 6

   Gravy: heat butter and oil. Add cumin seeds, hing, bay leaf and dried red chillies. Add chopped onion and ginger-garlic, fry till just golden.

7. 7

   In a bowl, whisk besan with yoghurt, cream, tomato puree, milk and the powdered spices into a smooth paste. Pour into the pan.

8. 8

   Simmer 6–8 minutes on low, stirring often, until the gravy thickens and oil separates. Season.

9. 9

   Slice the fried papad rolls in half on the diagonal. Transfer to the gravy just before serving so they hold their crunch. Garnish with cream and coriander.