Crispy Papad Rolls

If using frozen vegetable mix, transfer them to a bowl, cover them with water and microwave for 30 seconds. Drain water and keep aside.In a pot, add oil. Once hot, add cumin seeds. Once they start to splutter, add vegetables and cook on slow-medium heat until cooked through. Add grated boiled potatoes and all the spices and mix. Cook until it is all mixed very well. Taste and adjust the seasoning.Keep it aside to cool.Now start heating a deep pot with oil for frying. Heat the oil on a low temperature so buy the time it is hot enough, you are ready with the rolls.While oil is getting hot, start getting the rolls ready.Take hot water in a deep dish and soak one papad at a time and keep it soaked until its pliable but not overly soft.Lay it on a clean surface and take some filling and place it on the wet papad towards you leaving few inches from the edge. Now roll them tightly just like you would roll a spring roll making sure to tuck the corners inside.Now make a paste just so it sticks and don't open while frying.In a small bowl, mix 1 tbsp flour with 1.5 tbsp water and mix. Use this paste to stick the corners.Finish making all the rolls and keep them aside.Now drop a very small piece of papad in hot oil and if papad comes up immediately, this means oil is ready for frying. Keep the flame on medium-high as you don't want them to cook too fast.Add one or few rolls at a time slowly in the hot oil and cook. Cook until golden on one side and then flip and repeat.Place the fried rolls on a paper towel lined plate and serve immediately with green chutney.