Stuffed poppadoms

Ingredients for 4 servings:

• 2 large potatoes, peeled and diced
• 2 tbsp spring onions, chopped
• 1 clove(s) garlic
• 1 chili pepper(s), green, pitted and chopped
• 250 g lean lamb or beef
• 2 tbsp Clarified butter or ghee
• 1 tsp sugar
• 2 tsp spice mix (garam masala)
• 1 tbsp lemon juice
• 2 tbsp coriander greens, chopped
• some black pepper to taste
• 2 tbsp chickpeas (flour)
• 1 pack of bread(s), Indian lentil flatbreads, medium-sized (papadums, plain)
• Oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil potatoes in lightly salted water until soft. Drain the water and mash the potatoes. Grind the spring onions, garlic, and chili into a paste. Fry with the meat in ghee until the meat begins to brown. Now add the potatoes, sugar, garam masala, lemon juice, coriander leaves, and season with pepper. Blend until smooth. Form small balls slightly smaller than the diameter of the poppadoms. Make a paste from the chickpea flour and cold water. Immerse the poppadoms in cold water, drain well, and gently pat dry. Place a ball of filling in the center of each poppadom. Brush the edges with the chickpea paste, roll the poppadoms, and press the ends together firmly. Heat the oil to medium heat so the outer layer doesn’t cook before the contents. Fry several poppadoms at a time until crisp and golden. Drain. Serve the hot poppadoms with spicy mango chutney. Garnish with spring onions and coriander.