Saute the onion till golden brown and add the green chilli
Shell and devein the shrimp and cut it into small pieces
Add the shrimp to the saute pan and follow with the rechad masala – substitute this masala with 1 tsp each of chilli & cumin powder, 1/2 tsp Turmeric, 2 tbsps of ginger and garlic paste and a tiny bit of vinegar
Add salt and the coriander, mix and allow to cool
Soak each papad in warm water for 30 – 40 seconds till pliable – note that the papad must be the kind with no holes
Once soft place on a towel and dab the other side with a paper towel to remove moisture
Place some filling in the center fold over the top, sides and roll to seal (Watch video)
Deep fry in hot oil on both sides and serve immediately