Crispy Stuffed Papad: A Bengali-Style Rainy Day Snack

40 minutes

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Crispy Stuffed Papad: A Bengali-Style Rainy Day Snack - Plattershare - Recipes, food stories and food lovers

4.50 from 6 votes
Bengali

About Crispy Stuffed Papad: A Bengali-Style Rainy Day Snack

On a cozy monsoon afternoon, inspired by my daughter's craving, I created this delightful Bengali-style Stuffed Papad. It's the perfect salty, crispy snack to enjoy while watching the rain!
These stuffed papads are filled with a vibrant mix of sautéed onions, carrots, and cabbage, spiced with a touch of chili flakes for a delightful zing. The warm, savory filling perfectly complements the crispy papad shell, creating an irresistible treat.
This recipe is easy to follow and perfect for a quick snack or appetizer. Get ready to experience a unique twist on a classic Indian snack!
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Recipe Time & More

Prep20 minutes
Cook20 minutes
Total40 minutes
Calories290 kcal
Serves2
Served AsSnacks
Recipe TasteCrunchySaltySpicy

Ingredients
 

For the Vegetable Filling

For Assembling and Frying

  • 8-10 Papadums any flavor, round
  • 1 cup Water for softening papadums
  • 1/2 cup Oil for deep frying
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Instructions
 

Prepare the Vegetable Filling

  • Sauté the finely chopped onions in 2 tablespoons of oil until softened.
  • Add the chopped carrots and cabbage, stirring continuously until tender-crisp. Season with salt, chili flakes, oregano, and mixed herbs. Cook for another 2-3 minutes, then set aside to cool.

Prepare the Papadums

  • In a large bowl, add 1 cup of water. Briefly dip each papadum in the water, ensuring it is softened but not soggy. Immediately remove and spread on a plate to flatten.

Assemble and Fry the Stuffed Papadums

  • Place one softened papadum on a flat surface. Spoon a generous amount of the vegetable filling onto the center. Top with another softened papadum to enclose the filling. If needed, use a third papad to completely seal the filling.
  • Heat the remaining oil (1/2 cup) in a large frying pan or kadai over medium-high heat. Carefully place the stuffed papadums into the hot oil and fry until golden brown and crispy, flipping halfway through.

Serve

  • Remove the crispy stuffed papadums from the oil and place on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite chutney or sauce.

Recipe Notes

Expert Tips for Perfect Stuffed Papadums

  • For extra flavor, marinate the vegetables in a little lemon juice and salt before sautéing.
  • If using thicker papadums, you may need to soak them for a little longer to ensure they are pliable enough to wrap the filling.
  • Adjust the amount of chili flakes to your desired level of spiciness.
  • Serve immediately for the best crispy texture. Leftovers can be stored in an airtight container for a day or two, but they may lose some of their crispiness.

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4.50 from 6 votes

Recipe Nutrition

Calories: 290kcalCarbohydrates: 16gProtein: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 4gSugar: 8g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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