Serves: 25
Total Calories: 306

1 recipe Cumin Potatoes
8 sundried spicy lentil wafers (paapad), store-bought
warm water in a flat bowl to dip the wafers
2 tablespoons all-purpose flour mised with 2 tablespons water
1 1/2 to 2 cups peanut oil for deep-frying

1. Prepare the potatoes, then coarsely mash them. Divide into 8 portions.

2. Working with each paapad separately, place in the water until soft, about 10 seconds. Shake off any excess water and transfer to a large plate.

3. Place one portion of the potato mixture in the center of each wafer. Fold the paapad over the filling to make a semi-circle. Then make a lengthwise roll, starting from the straight edge, rolling toward the rounded edges, securing the filling inside. Before reaching the end, seal the exposed edge with the flour-water paste and place seam side down on a cutting board until all the rolls are made. Cut each roll into 3 to 4 pieces.

4. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Place the rolls into the hot oil, adding as many as the wok can hold at one time without crowding, and fry until golden (almost instantly). Drain on paper towels and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 25
Total Calories: 306
Calories from Fat: 167

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