Fish Indian Starters

Stuffed poppadoms


  • 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


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.

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