Ingredients:

• 8 to 10 – papads (you can use spicy or plain)
• 1 cup – boiled and drained Rice or noodles
• 1/2 cup – Carrot julienned
• 1/2 cup – green Capsicum julienned
• 1/2 cup – Chicken boiled and shredded
• 1/2 cup – boiled Green peas
• 2 level tbsp – Chickpea flour (besan)
• 2 tbsp – water
• 1 – small Onion chopped
• 2 tbsp – soya sauce
• 2 tbsp – Spring onions juliennes
• 1 tbsp – Tomato ketchup
• 1/2 tsp – Ginger Garlic thinly sliced
• 1/2 tsp – black pepper powder
• 1 – scrambled Egg
• 1 tsp – oil
• pinch of ajinomoto (optional)
• salt to taste
• oil for frying

Method:

1. Heat 1 tsp oil in a non stick frying pan. Lightly fry the chopped onions, ginger and garlic.
2. Stir fry the carrot, capsicum, peas on high heat.
3. Add in the shredded chicken, spring onions, boiled noodles, soya sauce, black pepper powder, tomato ketchup and salt.
4. Add in the scrambled egg.
5. Do not over cook. The vegetables should be crunchy.
6. Take off flame. Remove to a plate and let it cool.
7. Mix 2 tbsp water with chickpea flour to form a thick paste.
8. Dip the papads in plain water for a few seconds and flatten.
9. Put 2 tbsp of vegetable noodle mixture at the corner of each papad and roll up.
10. Seal the edges with gram flour paste.
11. Heat oil in a kadai.
12. Add papad rolls in small batches till light brown.
13. Do not over fry.
14. Remove with a slotted spoon. Drain on absorbent paper.
15. Enjoy with sweet and sour or garlic sauce.

Recipe courtesy of Ash