If you’ve ever been to Goa and eaten at a beach shack, you’ve definitely had this delectable snack. Crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed and fried. Papads or Pappaadums are made from a lentil flour paste that was traditionally dried in the sun by the ladies of the household. Today these are available in a wide variety of flavors and sizes. The best kind for this snack is the type that does not have any holes that will let the filling out and the oil in. Although Shrimp is the most popular, you can really use anything to stuff your papads. Think of it as a desi spring roll and speaking of desi, I decided to take this recipe and convert it into a portable easy to eat snack – the famous Samosa! I also have an alternate way to cook this in the microwave which will delight people avoiding fried foods!

These will get soft in time so they must be prepared to order. If you must prepare them ahead, roll them, let the papad dry out and just fry it in hot oil or microwave before you serve it.

If you’re wondering how papads are made, it is a ground lentil paste that is spread out and dried in the sun. This disc is pretty brittle and must be stored carefully. Papads can be roasted on an open flame, deep fried and microwaved.

For best results, use papad that have few or no holes.

Papad Samosas

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Ingredients
  

  • Oil
  • 1/2 cup small cubed Potatoes
  • 1/2 cup diced Onion
  • 1 tsp sliced green Chillies
  • 300 gms raw Shrimp chopped
  • Salt to taste
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1/2 Turmeric powder
  • 1/2 cup chopped Coriander
  • 12 – 14 Papads

Instructions
 

  • Heat a little Oil and add the Potatoes, cook it and keep it aside
  • Add the Onion, let it sweat and caramelize then add the Chillies
  • Add the Shrimp, add a little more Oil if required, Salt to taste and the spice powders
  • Once the Shrimp is cooked, add the Potato and the Coriander and allow the filling to cool
  • Mix and allow the filling to cool down completely
  • Soak the pad in warm Water till it gets soft and pliable
  • Lay it on a board and dab it with kitchen towels to try the papad
  • Add 2 tsps of the filling in the centre but a bit towards the top of the Papad
  • Fold the sides over to get a point
  • Fold over the bottom and any extra fold over on the other sides.
  • Keep it aside on a piece of parchment and allow it to dry
  • Continue doing the same with the rest
  • You can shallow fry them, or lay them down on the microwave plate and cook it for 2 – 4 mins