Papad Puffs

Meat stuffing in lentil wafers

Recipe by Shirly Jacob of

This is an indian savory snack served with tea.

Ingredients non vegetarian 4 servings

  • ½ cup Minced Meat, chicken or mutton
  • 2 nos. Green Chilies, minced
  • 1 tsp Ginger, minced
  • 4 tsps. Onion, minced
  • 10 nos. Lentil Wafers, any flavor
  • Salt to taste
  • Black Pepper to taste
  • Vegetable Oil for frying


Saute the minced green chilies, ginger and onions in a tsp of oil. Add the ground meat to it and stir well. Season it with salt and pepper. Simmer till the meat is cooked. Mix flour and water into a thick batter like consistency. Smear the edges of the papads with the batter. Spoon the filling and fold the edges of the papads by pressing them well. Deep fry till golden brown. Serve with ketchup.



Hi, Shirly Jacob of Doha, Qatar Dear Madam, It ought to be a superb recipe as certified by sunaina jain and for the attractively palatable food ingredients it contains, due to which, I might often make it. However, pl clear some of my confusions, so that my maiden attempt at this preparation may not end up into waste of food material as a result of total failure - "Om... Fusssssss...!", as they exclaim. 1 I believe that by Papad(Lentil Wafer), you mean the prepared, dried wafer and not freshly rolled Papad batter. 2 Papad is a brittle, fragile item and would easily break into pieces if you try to smear its edges with thick consistency batter or fold it or fry it with any fillings. 3 Even plain papads can get over-fried to dark brown within a few seconds, whereas the filling would take quite long to get adequately fried. So what are we Deep frying - Papad or the Puffs? Pl advise.

sunaina jain

superb recipe

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