Chicken Masala Indianised Spring Roll- Global KadaiThis is the Indianised version of the Spring Rolls. I used Chicken mince n made a spicy masala, n used them as filling for Spring Rolls. I usually make this filling for making Murtaba or Stuffed Parotta but omitted the egg here. You can use this filling to make samosas n sandwhiches too. Didnt have enough time to decorate them, too the photograph in a hurry.
Sending them to Global Kadai hosted here this month event by Cilantro
Friends Do send in your recipes to AWED-KSA n Global kadai before September 30. Waiting for your entries
Spring Roll Pastry 8nos(medium)
Chicken Mince 250gms
Onion(sliced) 1 1/2cup
Ginger Garlic paste 1tbsp
Chilli powder 1tsp
Kashmiri Chilli powder 1tsp
Turmeric powder 1/2tsp
Pepper Powder 1/2tsp
Jeera Powder 1/4tsp
Oil 1 1/2tbsp
Oil for frying
Wash the chicken mince well.
Heat the oil add the onions n fry till the are golden brown on the outside.
Add the ginger garlic paste n fry for a minute. Add all the chicken mince n the masalas n salt n fry for 2 minutes till oil seperates.
Add 1/4 cup of water n cook till the water evaporates. Cool them completely.
Place a piece of the Spring Roll pastry on the table one corner facing you and put 2 tbsp of filling in the center of the pastry
Fold the nearest corner of the pastry sheet n covering the filling, fold the two sides
Finish by rolling them away from you.
Seal the edges with water.
Repeat the process with the rest of pastry sheet.
Heat oil n fry them they are golden brown
Serve them with sauce