Ingredients:

  • 2 cups boiled potatoes, peeled and mashed
  • 1/2 cup green peas, steamed
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 2 medium green chilies, finely minced
  • 1 tsp garam masala
  • 1 tsp amchur
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped
  • 12-16 sheets rice paper wrappers
  • 1 cup warm water
  • 1/2 cup shredded mozzarella
  • 2 tbsp neutral oil
  • 1 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1 pinch salt
  • 2 tbsp water

Instructions:

  1. Heat oil in a saucepan over medium heat. Add cumin seeds and wait until they sizzle and smell nutty.
  2. Stir in the ginger-garlic paste and minced chilies, sautéing for 1 minute until fragrant.
  3. Add the mashed potatoes and peas, stirring in the turmeric, garam masala, amchur, and salt.
  4. Cook for 3-5 minutes, allowing the spices to toast, then fold in the fresh cilantro.
  5. Remove from heat and let the mixture cool completely to prevent the rice paper from steaming and tearing.
  6. Fill a shallow dish with warm water.
  7. Dip one rice paper sheet into the warm water for 5-10 seconds until pliable.