CHICKEN SPRING ROLL

Here is another evening snack, to go with the weather and hot tea...

For vegetarians, you can replace the chicken with vermicelli or thin rice noodles and remaining procedure is the same.

You get these ready made spring roll patti in the market, in case you want to avoid the lengthy procedure. But home made covering for spring rolls, are more crunchier to eat.

 
INGREDIENTS :
 
FOR THE PATTI:

• 2 cups all purpose flour / maida.
• water to knead
• oil.

FOR THE FILLING :

• 250 gm boneless chicken, boiled in ginger garlic chilli paste and salt, and finely shredded
• 1/2 cabbage, thinly sliced.
• 2-3 capsicum, thinly sliced.
• 2 carrots, coarsely grated.
• 4-5 green chillies, finely chopped.
• 1 tsp Soya Sauce.
• 1tsp Chilli sauce.
• 1 tsp ginger garlic paste.
• Salt to taste.
• Oil for frying.

METHOD :

 

FOR THE PATTI:

• Knead maida into soft dough, using water and little oil.
• Make small puris from it. Place 3-4 puris one over the other, with a layer of oil applied in between each puri.
• Now make a chapati out of the layered puris. Place a school notebook paper on the chapati and cut out the edges, to make a rectangle.
• Now heat the chapati on tawa on both the sides, half cooked. Remove it off.
• Separate the layers from the chapati when it is hot, to get the thin patti. You can make them and store it in freezer and use it as and when required.

 

FOR THE FILLING :

• Roast the vegetables in a pan, adding salt to it till all the moisture is absorbed.
• Add the sauces, and chicken. roast till dry.
• Now place the filling on one sheet in one corner, Roll it up from that end and fold the sides in. Apply mixture of maida batter on the other end to close the roll.
• Deep fry it in oil and have it with any chutney you like.