Ingredients:

• 4 medium potatoes, peeled
• 2 green chillies, finely chopped
• 8 to 10 papads
• 1.5 level tsp – chilli powder
• 2 tbsp – finely chopped fresh Coriander leaves
• 1.5 level tsp – Garam Masala
• 1.5 level tsp – Sugar
• 2 level tsp – chick pea gram flour (besan)
• 2 tbsp – water
• 1 Lemon juice
• oil for deep frying
• salt

Method:

1. Boil the potatoes, drain and mash with the green chillies, chilli powder, lemon juice, coriander leaves, garam masala and sugar.
2. Season with salt and shape into long rolls about the same length as the diameter of the papad.
3. Dip the papads in water for a few seconds.
4. Mix the gram flour to a paste with the water.
5. Put a potato roll on the corner of each papad and roll up, then seal with gram flour paste.
6. Heat the oil in a deep fat fryer (kadai) and when hot, add the papads in small batches.
7. Cook until golden brown, remove with a slotted spoon, then drain on absorbent kitchen paper.
8. Continue in this way until all the papads have been cooked.
9. Cut into pieces and serve.