4 Poppadoms (pappad), medium-sized
1 Carrot (gajar), medium-sized, chopped
1 Potato, medium-sized, chopped
100 g (3 1/2 oz) Cauliflower (phool gobhi), chopped
6 French beans, chopped
1 Tomatoes, chopped
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste
Vegetable oil for frying
1 Carrot (gajar), medium-sized, chopped
1 Potato, medium-sized, chopped
100 g (3 1/2 oz) Cauliflower (phool gobhi), chopped
6 French beans, chopped
1 Tomatoes, chopped
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste
Vegetable oil for frying
method
1. Boil the first four vegetables with a pinch of salt till % done. Drain and keep the vegetables aside to dry.
2. Fry the tomatoes in 1 tbsp oil. Add the boiled vegetables, turmeric powder, red chilli powder and green coriander. Mix well. Remove and keep aside to cool. Divide the mixture equally into 4 portions.
3. Take a poppadom and dip it in water (so that it becomes pliable). Put one portion of this mixture along the centre and roll. Press the ends well to seal. Repeat with the other poppadoms.
4. Heat the oil in a wok (kadhai); deep-fry the rolls till crisp. Remove immediately and serve hot.
2. Fry the tomatoes in 1 tbsp oil. Add the boiled vegetables, turmeric powder, red chilli powder and green coriander. Mix well. Remove and keep aside to cool. Divide the mixture equally into 4 portions.
3. Take a poppadom and dip it in water (so that it becomes pliable). Put one portion of this mixture along the centre and roll. Press the ends well to seal. Repeat with the other poppadoms.
4. Heat the oil in a wok (kadhai); deep-fry the rolls till crisp. Remove immediately and serve hot.
serving amount
serves: 4
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