Ingredients:
- 8 Pappads (uncooked poppadoms)
- Stuffing:
- 1 tbsp Groundnut oil
- 1 Onion, finely chopped
- 1 tsp Finely chopped garlic
- 1 tbsp Finely chopped root ginger
- 1 tsp Freshly ground black pepper
- Quarter tsp ground coriander
- Half tsp turmeric
- 200g Raw prawns, roughly chopped
- 100g Boiled potatoes, roughly chopped
- 1 tbsp Lemon juice
- Half tsp salt
- 2 tbsp Chopped coriander leaves
- Pinch of ground cinnamon
Method:
To make the stuffing, heat the oil in a frying pan, add the onion, garlic, ginger and black pepper and fry gently until the onion is soft and translucent. Add the ground coriander, turmeric and prawns and fry for 3-4 minutes.
Add the potatoes, lemon juice and salt. Sprinkle with the chopped coriander and cinnamon. Set aside to cool.
To make the poppadoms. soak the pappads one at a time in warm water until slightly softened. Lift out onto a clean tea towel. Spoon some mixture in the middle of the poppadom in a line and then roll (as you would a spring roll) tucking in the sides as you go. Place on an oiled tray and repeat with the rest.
Heat oil for deep-frying in a suitable pan or fryer. deep fry a few at a time until crisp andgolden. Drain on kitchen paper.