This is not a traditional appetizer but available in most restaurants and beach shacks across Goa. Goans globally now prepare stuffed papads at home. Filling can vary according to your choice either vegetable, shrimp, chicken, Goa sausage meat or balchao. It is preferred to use stuffing that has less oil as once the papads are shallow fried, you don't want to indulge in a greasy mess.
Papad is a thin Indian crispy wafer, sometimes referred to as a cracker or flat bread. It is made out of dried lentils or rice seasoned with spices like black pepper, cumin seeds, etc. Usually served as an accompaniment to an Indian meal. Papads are deep fried, roasted or stuffed. In this recipe, they are stuffed with a shrimp filling.
Papad is a thin Indian crispy wafer, sometimes referred to as a cracker or flat bread. It is made out of dried lentils or rice seasoned with spices like black pepper, cumin seeds, etc. Usually served as an accompaniment to an Indian meal. Papads are deep fried, roasted or stuffed. In this recipe, they are stuffed with a shrimp filling.
Stuffed Papads
(Makes 10)
Ingredients:
10 small papads (3" in diameter)
1 cup shrimps (peeled and deveined, if shrimp are large, cut into pieces)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon cumin powder
1/4 teaspoon pepper powder
1/2 teaspoon coriander powder
2 spring onions (chopped)
2 small green chillies (finely chopped)
2 garlic cloves (finely minced)
1 teaspoon lemon juice
handful coriander leaves (chopped)
2 tablespoons oil (plus extra oil for shallow frying)
Salt
Shrimp Filling:
In a pan, heat two tablespoons of oil and add spring onions along with green chillies and garlic. Saute for few seconds, add all the spice powders followed by the shrimps. Add salt and lime juice. Stir for few minutes till shrimps cooked and mixture dry. Shut off flame, add coriander leaves. Let mixture cool before filling the papad.
Method:
In a bowl, add lukewarm water. Put one papad in the water for few seconds till soft and pliable. Remove and place on a paper towel. Dry top of the papad with another paper towel. Place papad on a cutting board. Put a tablespoon of shrimp filling along the centre of the papad. Bring both ends of the papad at the centre and seal with some water. Sometimes you don't need water as papad is quite moist. Continue the process with rest of the papads.
On medium flame, heat a skillet with little oil. When oil is hot, add papad with seam down. Fry five papads at a time ensuring to fry them on all sides. Drain on paper towel. Serve as starters with ketchup or sauce of your choice.
Note:
(Makes 10)
Ingredients:
10 small papads (3" in diameter)
1 cup shrimps (peeled and deveined, if shrimp are large, cut into pieces)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon cumin powder
1/4 teaspoon pepper powder
1/2 teaspoon coriander powder
2 spring onions (chopped)
2 small green chillies (finely chopped)
2 garlic cloves (finely minced)
1 teaspoon lemon juice
handful coriander leaves (chopped)
2 tablespoons oil (plus extra oil for shallow frying)
Salt
Shrimp Filling:
In a pan, heat two tablespoons of oil and add spring onions along with green chillies and garlic. Saute for few seconds, add all the spice powders followed by the shrimps. Add salt and lime juice. Stir for few minutes till shrimps cooked and mixture dry. Shut off flame, add coriander leaves. Let mixture cool before filling the papad.
Method:
In a bowl, add lukewarm water. Put one papad in the water for few seconds till soft and pliable. Remove and place on a paper towel. Dry top of the papad with another paper towel. Place papad on a cutting board. Put a tablespoon of shrimp filling along the centre of the papad. Bring both ends of the papad at the centre and seal with some water. Sometimes you don't need water as papad is quite moist. Continue the process with rest of the papads.
On medium flame, heat a skillet with little oil. When oil is hot, add papad with seam down. Fry five papads at a time ensuring to fry them on all sides. Drain on paper towel. Serve as starters with ketchup or sauce of your choice.
Note:
- Avoid using dried papads that have holes.
- You can use big papads and fold them like spring rolls.
- A paste of flour and water can be used to seal the ends.