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Papad Potato Rolls, step by step on video
See how the filling comes together, how the papad coat goes on, and the light golden colour to fry them to.
8:12 · Recipe video · Cooking with Siddhi
Papad Potato Rolls are one of my family’s favourite starters. They are crisp, cheesy and a little bit fancy, so they disappear first at parties, kitty parties and family get-togethers. They feel like a step up from the usual vada or cutlet, yet they come together with simple things from an Indian pantry.
Inside, a soft mix of potato, paneer and melty mozzarella with jalapeños, sweet corn, chilli flakes and oregano. Outside, a crunchy coat of crushed papad. Children love them, and they work well in the lunch box too. The whole recipe takes just over 30 minutes, and they taste best with a spicy green chutney.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live. This one has been on our party table for years.
Why you will love these papad rolls
- Two textures in every bite: a shattering papad crust around a soft, cheesy potato centre.
- Party friendly: you can shape every roll first and fry them together just before guests arrive.
- Pantry ingredients: potatoes, paneer, papad and two flours, with mozzarella for the cheese pull.
- Quick: ready in about 30 minutes from start to finish.
Ingredient notes
- Papad: any plain papad works. Crush them into small, coarse pieces rather than a fine powder so the crust stays crunchy.
- Cottage cheese: this is paneer. Grate it so it mixes evenly into the potato.
- Cheese: pizza or mozzarella cheese gives the soft, stretchy centre.
- Corn flour and maida: together they make the batter that holds the papad coating on the roll.
- Jalapeños: they add a mild heat and tang. Use pickled or fresh, whichever you have.
Papad Potato Rolls Recipe
Crispy papad-coated rolls with a cheesy potato, paneer and sweet corn filling. A restaurant-style vegetarian starter for parties.
Ingredients
- 1 cup potato, boiled and grated
- 1/2 cup cottage cheese (paneer), grated
- 1/2 cup pizza or mozzarella cheese, grated
- 3 tbsp corn flour
- 3 tbsp all-purpose flour (maida)
- 1/4 cup jalapeños, chopped
- 5 to 6 papads, crushed
- 2 tbsp sweet corn, boiled and chopped
- 1/2 tbsp chilli flakes
- 1/2 tbsp oregano
- Salt to taste
- Oil for deep frying
Instructions
- Make the filling. In a large mixing bowl, add the boiled and grated potatoes, grated mozzarella, grated paneer, chopped jalapeños, chopped sweet corn, chilli flakes, oregano and salt to taste.
- Mix well. Blend everything well with a spoon or spatula. Set the mixture aside.
- Start the batter. In another bowl, add the corn flour and all-purpose flour.
- Thin it to a coating batter. Add water a little at a time to make a semi-thick batter.
- Shape the rolls. Take a portion of the potato mixture and roll it into a long roll, just like a cigar.
- Dip in batter. Dip the roll in the semi-thick batter so it is coated well.
- Coat with papad. Now coat it with the crushed papad. Place it on a plate and prepare the rest of the rolls the same way.
- Heat the oil. Heat oil for deep frying in a thick-bottomed pan.
- Fry. Once the oil is medium hot, gently place a papad roll into it.
- Turn and finish. Flip it and fry until it turns a beautiful light golden colour.
- Fry the rest. Fry the other rolls the same way.
- Drain and serve. Place them on a plate lined with kitchen towel and serve hot.
Nutrition (per serving, approximate)
Calories 309 kcal · Carbohydrates 41 g · Protein 17 g · Fat 9 g · Saturated fat 5 g · Cholesterol 31 mg · Sodium 412 mg · Potassium 609 mg · Fibre 5 g · Sugar 3 g · Vitamin A 1016 IU · Vitamin C 26 mg · Calcium 243 mg · Iron 5 mg
Recipe by Siddhi Panchal.
Tips for crisp papad rolls
- Keep the oil at medium heat. If it is too hot the papad browns before the cheese inside melts.
- Shape and coat all the rolls first, then heat the oil and fry them one after another, so they reach the table hot and crisp.
What to serve with Papad Potato Rolls
Serve them hot with a spicy green chutney (coriander, mint and green chilli), tomato ketchup or both. For a party platter, put them alongside other fried starters and a cooling drink like chaas. A good mixer grinder makes quick work of fresh chutney.
Papad Potato Rolls FAQs
What is cottage cheese in this recipe?
Cottage cheese here means paneer. Grate it and mix it into the potato along with the mozzarella.
Which papad is best for papad rolls?
Any plain papad works. Crush them coarsely so the coating stays crunchy.
Can I shape the rolls ahead of time?
Yes. You can shape and coat all the rolls first, keep them on a plate, and fry them just before serving so they are hot and crisp.
Can I air fry Papad Potato Rolls?
This recipe is deep-fried, and that is the version I make at home. I have not tested an air-fried version yet, so I do not give air fryer timings here.
How many people does this serve?
This recipe serves 2. Double or triple the quantities for a party.
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