Mamta's Kitchen

Popodom Rolls

Papar Rolls

Anila Gupta

In this recipe, Indian ppapar (Popodoms) are used to make crispy rolls. They can be made with any filling of your choice, like any leftover vegetable bhaji or dry meat/chicken dish. The filling should not be runny or the papars will get soggy. They can not be made in advance and must be served immediately. Makes 4


  • 4 papars, 1 per person (any type of masala papad can be used)

  • For the filling

  • 1 medium potato

  • 1 tbsp. frozen or boiled peas

  • 1 tbsp. oil

  • A large pinch of cumin or jeera seeds

  • A small pinch of asafoetida powder or hing (optional)

  • 1/2 tsp. grated ginger

  • 1/2 green chilli, chopped

  • 1/2 tsp. coriander powder

  • A large pinch of chilli powder (to taste)

  • A large pinch of garam masala

  • Salt to taste

  • 1 tbsp. chopped coriander leaves or (hara dhania)


  1. Moisten the papars with water by brushing on both sides or quickly running under cold tap. This will soften them enough to roll.

  2. Place 1/4th of the filling along the centre length of the papar and roll the papar around it. Use toothpicks to hold it together in shape. The roll can be cut into convenient sized pieces before baking, specially if you are using large papars for making it.

  3. Cook in a microwave on full power, for a minute at a time, until papar looks crisp.

  4. It would come out even nicer, if baked in a hot oven, 250C or 475F. It takes only a few minutes, so keep an eye on it.

  5. Serve immediately.

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