Stuffed Shrimp Papad - Gluten Free Appetizer

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Jan. 23, 2020

If youve ever been to Goa and eaten at a beach shack, youve definitely had this delectable snack. Crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed and fried. Papads or Pappaadums are made from a lentil flour paste that was traditionally dried in the sun by the ladies of the household. Today these are available in a wide variety of flavors and sizes. The best kind for this snack is the type that does not have any holes that will let the filling out and the oil in. Although Shrimp is the most popular, you can really use anything to stuff your papads. Think of it as a desi spring roll!


Finely diced onion 2 Cup (32 tbs)
Sliced green chili 1 Tablespoon
Shrimp 400 Gram
Masala 2 Teaspoon (rechad masala)
Salt To Taste
Chopped coriander/Cilantro 1/2 Cup (8 tbs)
Papad 10 (urad papad)



1. Saute the onion till golden brown and add the green chilli.

2. Shell and devein the shrimp and cut it into small pieces.

3. Add the shrimp to the saute pan and follow with the rechad masala – substitute this masala with 1 tsp each of chilli & cumin powder, 1/2 tsp Turmeric, 2 tbsps of ginger and garlic paste and a tiny bit of vinegar.

4. Add salt and the coriander, mix and allow to cool.

5. Soak each papad in warm water for 30 – 40 seconds till pliable – note that the papad must be the kind with no holes.

6. Once soft place on a towel and dab the other side with a paper towel to remove moisture.

7. Place some filling in the centrefold over the top, sides and roll to seal.


8. Deep fry in hot oil on both sides and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 5