Papad rolls with mango, Mango papad rolls

Papad rolls with raw mango as main ingredients. A flavorful starter or snack to try with raw mango (unripe mango). Step by step pictures recipe.

I saw this papad rolls in a restaurant menu and loved the idea. I wanted to try at home and made this simple stuffing with raw mango, carrots and capsicum and used in this papad rolls.

It turned out to be really simple yet flavourful. I love masala papad, since this papad roll is similarly tasting, this too became my favorite.

Related links

• Masala papad
• Raw mango chutney
• North Indian lunch menu

Step by step

1. Julienne cut mango, carrot, capsicum, onion, keep ingredients ready. Make a thin paste of maida with water in a bowl and keep aside.

2. Take mango, carrot, capsicum in a mixing bowl. Add salt, chilli powder and coriander leaves and mix well.

3. Dip a papad for 2-3 seconds in water kept in plate. Gently pat the excess water in a kitchen towel.

4. Keep about 2 tablespoon of the prepared mixture in one side of the papad.

5. Roll halfway to cover it. Fold both the sides over it and roll gently towards end.

6. Apply little maida (all purpose flour) paste to seal it.

Heat oil and deep fry these papad rolls until golden in colour, turn the rolls over in between. Drain over paper towels.

Serve with green chutney or dates tamarind chutney like me.

Recipe card

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5 from 2 votes

Papad rolls recipe

Papad rolls with raw mango as main ingredients. A flavourful starter or snack to try with raw mango (unripe mango). Step by step pictures recipe.

Course Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 5 people

1x2x3x

Cup measurements

Ingredients

• 1 cup Unripe mango, carrots, capsicum julienne
• 5 Punjabi Papad
• ¼ teaspoon Red chilli powder
• 1 tablespoon Coriander leaves chopped
• Salt - a pinch
• 1 tablespoon All purpose flour Maida

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Instructions

• Take mango, carrot, capsicum in a mixing bowl.
• Add salt, chilli powder and coriander leaves and mix well.
• Make a thin paste of maida with water in a bowl and keep aside.
• Dip a papad for 2-3 seconds in water kept in plate.
• Gently pat the excess water in a kitchen towel.
• Keep about 2 tablespoon of the prepared mixture in one side of the papad.
• Roll halfway to cover it.
• Fold both the sides over it and roll gently towards end.
• Apply little maida paste to seal it.
• Heat oil and deep fry these papad rolls until golden in colour.
• Drain over paper towels.

Notes

• I grated mango, carrots in a julienne grater. Sliced capsicum thinly using knife.
• Do not dip all papads and start rolling, do one by one, otherwise it might get torn.
• If you do not want to use maida, use corn flour or besan.
• It absorbs quite a lot of oil in the sides, so make sure to drain properly.
• In case you want to avoid deep frying, toast the papad and immediately make cone or roll it. Hold the shape for a while and you can then stuff it at the time of serving.

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