Name: Stuffed Papad with Coconut and Saffron Bechamel recipe by ChefVenkatesh Sharma at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Papad- 4 nos; Boiled potato- 1 no; Chopped onion- 1 no; Grated paneer- 1/2 cup; Burnt garlic- 2 tablespoon; Garam masala- 1 tablespoon; Red chilli powder- 1/2 teaspoon; Salt to taste; Jeera powder- 1/2 teaspoon; Turmeric powder- 1/2 teaspoon; Chopped green chilli- 1 tablespoon; Maida/ Refined Flour- 1/2 cup; Cornflour- 2 tablespoon; Whole dhaniya/ coriander seeds- 1 teaspoon; Jeera/ Cumin seeds-1 teaspoon; Oil to fry; Water- 1 bowl; Cream- 1 cup; Grated cheese 1/2 cup; Saffron 4 strands; Nutmeg powder- a pinch

Ingredients Serving: 4

Papad- 4 nos
Boiled potato- 1 no
Chopped onion- 1 no
Grated paneer- 1/2 cup
Burnt garlic- 2 tablespoon
Garam masala- 1 tablespoon
Red chilli powder- 1/2 teaspoon
Salt to taste
Jeera powder- 1/2 teaspoon
Turmeric powder- 1/2 teaspoon
Chopped green chilli- 1 tablespoon
Maida/ Refined Flour- 1/2 cup
Cornflour- 2 tablespoon
Whole dhaniya/ coriander seeds- 1 teaspoon
Jeera/ Cumin seeds-1 teaspoon
Oil to fry
Water- 1 bowl
Cream- 1 cup
Grated cheese 1/2 cup
Saffron 4 strands
Nutmeg powder- a pinch

Instructions

In a pan, heat 2 tablespoon of oil, then add in the jeera, whole dhaniya and let it crackle.
Then add in the chopped onion, chopped green chilli and saute for a minute. Now add in the boiled potato and mash them, now add in the grated paneer, garam masala, red chilli powder, jeera powder, turmeric and salt. Toss it well and add in the chopped coriander.
Now in a bowl put a glass of water, soak the papad in it until it becomes soft. Then take the papad out, put in the stuffing, carefully fold the sides of the papad and roll it out in a cylinder form.
In a bowl make a batter of the maida, cornflour and water together. Now dip the rolled papad in the batter and deep fry until it's crisp.
To prepare the coconut saffron sauce. In a heavy bottomed pan, add in the cream, grated cheese and mix it well. Then add saffron strands, salt, a pinch of sugar and nutmeg powder.
On a platter, arrange the fried papad roll with coconut and saffron bechamel.
Serve instantly.

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