INGREDIENTS:
Masala pappad: Two
Boiled potatoes: 30 gm
Paneer grated: 10 gm
Chat masala and jeera powder: One gm each
Salt and chilli powder: Two gm each
Chopped coriander leaves: One gm
Butter: One gm
Oil: For frying
Mint chutney: 25 ml
Lacha onion salad: 20 Gms
METHOD:
Boil and mash the potatoes and add the grated paneer, salt, chat masala, jeera powder, chopped coriander, butter. Check the seasoning and keep it aside.
Soak the masala pappad in a hot water for few minutes and take it out without damaging it and place it on a clean flat surface.
Place the mixed potato on one end and fold both sides of the pappad and roll it. Keep the pappad roll in the refrigerator for 10 minutes as this will help in keeping the item crispy and in shape.
Fry the pappad roll in the oil on medium flame till it becomes crispy and golden brown colour .
Serve with mint chutney and lacha onion salad.
Chef G.Prakash, Commis III with Hotel Heritage, Madurai, has been working here for past 18 months. Prior to that he worked with Ramakrishna Hospitality Services for a year-and- a-half. He has done a craft course in food production from State Institute of Hotel Management, Trichy. With three years of culinary experience behind, his areas of interest are F&B production. During his free time, Chef Prakash likes to read books, play cricket and listen to music.
