Raja Kebab is a stuffed paneer potato filling in papad that is deep-fried and served in bite-sized pieces. These make a fantastic party starter and delicious evening snack.
When I wanted to make Awadhi Thali or the Mixed North Indian Thali, Vaishali suggested this Raja Kebab that was her restaurant. This is stuffed papad with a filling of spiced paneer potato mix. Handling the water-soaked papad and then deep-frying it is an awesome dish.
I was planning on all other dishes and completely forgot that I didn’t have the papads stocked. There was a time when I used to regularly buy the papads but after a while, we stopped having them and I no longer buy them.
So when Amma went shopping I told her that I need some papads. When she asked small or large, I assumed the quantity and said small. Only after getting it, I realize I need the larger ones. I had to make last-minute shopping to pick up the larger papads.
I made some for the thali and the rest I saved for my colleagues. Everybody enjoyed it and said this was really restaurant special!
We are doing the BM#88, Week 2 and I am sharing some Bite-Sized Food for Kids!
The thali has delicious dishes like Makhmali Paneer, Gulab Phirni
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Step By Step Pictures for making Raja Kebab
Raja Kebab | How to make stuffed Papad Rolls
In a bowl, take all the ingredients listed for stuffing and mix them together
For Deep Frying.
Soak the papad in water just by dipping it and quickly removing it to a plate.
Make sure the papad is intact.
Divide the stuffing into balls.
Place one ball on the wet papad. Gently close from one side and repeat from all sides to make a roll
Check to ensure all the sides are closed.
Heat a kadai with oil. When it is hot, gently drop the stuffed papad and fry on all sides.
When it is golden on all sides, drain to a kitchen towel.
Cut into smaller pieces and serve with ketchup.
Raja Kebab | How to make stuffed Papad Rolls
Ingredients
- 2 Papads you can use any brand
For the Stuffing
- 1 cup Paneer grated
- 1 /4 cup Potatoes boiled and mashed
- 1 tsp Peas
- 1 to 2 Green Chillis finely chopped
- 2 tsp Onion finely chopped
- 1 /4 tsp Red Chilli Powder
- 1 /4 tsp Chat Masala
- 1 /4 tsp Garam Masala
- A Pinch Kasuri Methi
- A Pinch Turmeric Powder
- Handful Coriander Leaves
- Salt to taste
Instructions
- In a bowl, take all the ingredients listed for stuffing and mix together
- Soak the papad in water just by dipping it and quickly removing it to a plate.
- Make sure the papad is intact.
- Divide the stuffing into balls.
- Place one ball on the wet papad. Gently close from one side and repeat from all sides to make a roll
- Check to ensure all the sides are closed.
- Heat a kadai with oil. When it is hot, gently drop the stuffed papad and fry on all sides.
- When it is golden on all sides, drain to a kitchen towel.
- Cut into smaller pieces and serve with ketchup.
farah says
WOW! this is definitely a treat for all vegetarians! Iv never heard of anyone making a stuffing inside papads:) gotta try this one! very fancy valli!
Priya @priyascurrynation says
I never even heard about this recipe. Totally new to me and super excited to try this out.
Gayathri Kumar says
As soon as I started reading your post, I asked Sruiti whether we have papad at home. Unfortunately only smaller ones and that too broken. Hmm, I have to wait for our next shopping. These stuffed papads look amazing and I am bookmarking this to try asap.
Priya Suresh says
Raja kebab looks seriously very royal and interesting. Though handling papads is not an easy job, u did justice with your cooking skills Valli. Awesome papad rolls.
themadscientistskitchen says
O these are called raja kabab? It's called stuffed papad here. Loved to eat them then. Handling wet papad is difficult. Kiddos Valli
Harini says
OMG! I haven't heard of these papad bajjis, so to say. Too good to pass, Valli. Fantastic find.
Renu says
Forget the kids I would love to have this. Yummy and delicious
Nisha Ramesh says
Love this Valli. This is also called as bharwan papad and nice to know it has another royal name. They have come out so well. 🙂
mayurisjikoni says
Perfectly made raja kebabs. I once tried stuffing papad and frying them but failed as I was not able to control how long to soak the papad.. some cracked some became too soggy.
Sowmya:) says
This looks absolutely amazing....have never heard of papad stuffings. Such a beautiful Indian version of the rice paper roll...am trying this in the weekend. Yum yum
Varada says
Using papad as a wrapper is such a nice idea! Would make a great starter for a party. Wonder if it can be baked.
cookingwithsapana says
Wow that is an interesting way to stuff and serve papad and no wonders the name is raja kebab,
Jyoti Babel says
Very innovative dish. Wonder I never heard of anything like this
preeti garg says
This kebab recipe looks so crispy and interesting.