How to make Prawn Stuffed Papad -
Crisp papad cylinders stuffed with a spicy prawn mixture – you just cannot stop at one.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Urad dal papads (उड़द दाल पापड़)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Prawn Stuffed Papad checkout Yeral Varuval, Dumdar Prawns, Urban BBQ, Prawn Bhaja with Basil Mint Pesto . You can also find more Snacks and Starters recipes like Shrimp Spring Rolls-Cook Smart Besan Methi Frankie Chicken Mayo Roll Bajra Mathri- Sk Khazana
Prawn Stuffed Papad Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Prawn Stuffed Papad Recipe
Prawns (medium) deveined and chopped 1 cup
Urad dal papads 4-6
Ginger-garlic paste 1 teaspoon
Salt to taste
Turmeric powder ¼ teaspoon
Oil 1 tablespoon + to deep fry
Onion finely chopped 1 medium
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomato ketchup 1 tablespoon
Vinegar 1 teaspoon
Egg 1
Method
Step 1
Put prawns in a bowl, add ginger-garlic paste, salt and turmeric powder and mix well. Set aside.
Step 2
Heat 1 tablespoon oil in a non-stick pan, add onion and sauté till translucent.
Step 3
Add marinated prawns and sauté on high heat. Add garam masala powder, red chilli powder and tomato ketchup and mix well. Cook for 1-2 minutes. Add vinegar and mix well.
Step 4
Heat sufficient oil in a kadai.
Step 5
Break egg into a bowl and whisk well.
Step 6
Brush papads with egg, place a portion of the prawn mixture at one end and roll into a cylinder.
Step 7
Deep-fry the papad cylinders in hot oil till crisp and golden. Drain on absorbent paper.
Step 8
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
