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Pappadum Rolls

2 large potatoes, peeled and cubed
2 tablespoons chopped green onions
1 clove garlic
1 green chili, seeded and chopped
8 oz finely ground lean lamb or beef
2 tablespoons ghee or butter
1 teaspoon sugar
2 teaspoons garam masala
1 tablespoon lemon juice
2 tablespoons chopped cilantro leaves
black pepper, to taste
2 tablespoons besan (chickpea flour)
1 pack medium unspiced pappadums vegetable oil, for deep frying

Boil the potatoes in lightly salted water until tender. Drain and
mash. Grind the green onions, garlic and chili to a paste and fry
with the meat in ghee until the meat is lightly browned.

Add potato, sugar, garam masala, lemon juice, cilantro leaves and
pepper to taste. Mix to a reasonably smooth paste and shape into
rolls a little shorter than the diameter of the pappadums.

Make a paste of the chickpea flour and cold water. Dip the pappadums
into cold water to soften. Drain and wipe dry.

Place a filling roll in the center of each pappadum. Brush the
chickpea paste around the edge, roll the pappadum up around the
filling and pinch the ends together.

Heat deep-frying oil to moderately hot. (If oil is too hot the
pappadum will brown before the filling is cooked.) Fry the rolls
several at a time until crisp and golden. Remove and drain.

Serve hot with a spicy mango chutney. Garnish with green onions or
cilantro.

Servings: 18

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