Crunchy Papad Spring Roll

Servings - 6Show more

INGREDIENTS
Schezwan sauce - 2 tablespoons
Ketchup - 2 tablespoons
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Oil - 2 teaspoons
Garlic - 1/2 teaspoon
Ginger - 1 teaspoon
Onions - 100 grams
Carrots - 60 grams
Bell pepper - 60 grams
Cabbage - 100 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
All purpose flour - 2 tablespoons
Corn flour - 1 tablespoon
Salt - 1/8 teaspoon
Black pepper - 1/8 teaspoon
Water - 50 milliliters
Water - 500 milliliters
Papad - 6
Oil - for brushing

PREPARATION
1. In a bowl, add 2 tablespoons schezwan sauce, 2 tablespoon ketchup, 1 teaspoon soy sauce, 1 teaspoon vinegar and mix it well. Keep aside.
2. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon garlic, 1 teaspoon ginger and stir well.
3. Add 100 grams onions, 60 grams carrots, 60 grams bell pepper, 100 grams cabbage and cook for 2 minutes.
4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, mixed sauce and cook for 2 - 3 minutes. Remove it from heat.
5. In a bowl, add 2 tablespoons all purpose flour, 1 tablespoon corn flour, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 50 milliliters water and mix it well.
6. In a tray, add 500 milliliters water and dip papad in it.
7. Place it on a board, add prepared stuffing in it and seal the edges with the help of prepared slurry. (See video)
8. Place it on a baking tray and brush it with oil.
9. Preheat the oven to 350°F/180°C and bake for about 20 - 25 minutes.
10. Place it on a board and cut into half.
11. Serve.