All of us come across several fusion food options while scrolling through our social media every day. Some of them intrigue us, some amuse us and some straightaway disgust us so much that we need a serving of our favourite comfort food, whatever that might be, to overcome the travesty. From fanta momo to chocolate pizza to butter chicken dosa, there is no food combination that we have not heard of – so much so, that this ‘hatke fusion’ culture has become too common. But what if one of the most popular chefs of the country pops up on your feed and asks you to try papad pasta?
Now, pasta and papad are both widely loved dishes. People love to enjoy pasta as a meal and papad as an accompaniment to their meals, more specifically, Indian meals or even as a snack. But what happens when you combine both of these elements and make papad pasta? Chef Saransh Goila did exactly that and gave us a unique pasta recipe that looks heavenly. If you think this combination is too weird, wait for us to share the recipe that would make you sit up and notice how much you have missed out on by not combining pasta and papad earlier. Here is the rotolo papad pasta recipe by chef Saransh Goila.
Many versions of the dish are available on the internet | Instagram - @theglobalvegetarian
- 4 urad dal papad
- 1 cup blanched spinach
- ½ cup crumbled paneer
- 2 tbsp parmesan
- 1 cup mozzarella
- Salt and pepper as per taste
- 1 tbsp olive oil
- ½ tsp chilli flakes
- Shredded basil leaves
- Chopped garlic
- 3 blanched tomatoes
- 1 tsp sugar
Method
- Take your circle shaped papads and cut them into squares. Keep them aside.
- In a bowl, mix the paneer, spinach, parmesan and half of the mozzarella together.
- Add the blanched spinach along with salt and pepper to the mixture and keep the filling aside.
- Now, heat up olive oil in a pan and add minced garlic to it. Fry till golden.
- After there is an aroma of the cooked garlic, add chilli flakes and shredded basil leaves.
- Cook for a minute and add the blanched, mashed tomato puree.
- Add salt and sugar and cook with a lid on for 10 minutes. Remove from heat.
- Meanwhile, blanch the papads for 30-45 seconds. Remember not to overcook them.
- Once blanched, insert them in ice cold water.
- Grease any surface and place the papad sheets.
- Add the spinach stuffing on the top of the sheets and roll the papad.
- After rolling them, cut them into bite sized pieces, as this is a rotolo recipe.
- In a baking bowl, place a serving of the tomato sauce, then line up the papad rolls.
- Top it with more tomato sauce and remaining mozzarella cheese.
- Bake the pasta in the oven at 180 degrees for 5 minutes.
- Your creamy, cheesy, delicious papad pasta is ready to be devoured.
Papad pasta is one of those fusion recipes that force us to not take an ‘authentic food is the only food’ high horse because of how well these two dishes go together. If you are still on the fence about the taste of his pasta, try Chef Goila’s recipe and taste a bowl of pasta heaven yourself!
