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Monday, April 1, 2013,9:54 PM by
Ponmathi Srilekha.S

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STUFFED PAPADS

Serves :
6

Preparation Time :
25 minutes

Cooking Time :
10 minutes

Preparation Method :

  • For the filling: 
  • Heat the oil in a pan; add the onion and saute for 2 minutes until soft.
  • Add the garlic and ginger and saute for 30 seconds.
  • Add the recheio spice paste and saute for a few seconds.
  • Add the prawns and stir-fry till they change colour.
  • Add the vinegar and salt; cook, stirring from time to time, till the prawns are tender and the mixture is almost dry. Keep aside to cool.
  • Dip each poppadum in water and wipe with a clean cloth to make it pliable.
  • Spread a little filling on each poppadum. Roll up firmly. Moisten the edges and pinch to seal.
  • Heat oil in a frying pan and fry stuffed poppadum for a few seconds till crisp. Remove with a slotted spoon and drain the excess oil on paper towels. And fry all the poppadums one by one
  • Cut each poppadum roll into small pieces.
  • Pierce each piece with a toothpick. Serve at once.

INGREDIENTS

  • 10 pieces of Garlic flavored popadums in , 5" diameter                 

For the filling:

  • 2 tablespoons Peanut oil
  • 1  Medium sized Onion, chopped
  • 3 cloves Garlic minced
  • ¼ teaspoon Ginger minced
  • 2 teaspoons Recheio spice paste
  • 250 grams Prawns, shelled, deveined
  • 2 teaspoon Vinegar Salt to taste
  • Peanut oil for deep-frying

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