Boneless chicken( finely chopped, 100gms)
Carrot, cabbage, spring onion ( finely chopped)
Garlic and green chillies ( finely chopped) - 2 tsp each
One egg
Flour (200gms)
Cornflour (2 tablespoon)
Baking powder ( 1/2 tsp)
Refined oil ( 2tsp)
Salt & Sugar
Soya Sauce
Sift the flour with cornflour, egg, refined oil, baking soda. salt and a pinch of sugar, water and cover the dough with a bowl. The dough has to be tightly made. So be careful while adding water during the making of the dough.
Meanwhile marinate the chicken with salt, black pepper and soya sauce for at least one hour.
Mix the marinated chicken with garlic, green chillies, carrot, cabbage and spring onions and stir fry together for a couple of minutes. Let it cool.
Cut the dough into small balls and roll each ball like a roti.
Wrap each roti with the chicken filling you made in the previous step. Seal the 2 ends of the spring roll with a little cold water.
Deep fry the spring roll each at a time.
Garnish the spring roll with finely cut carrot and spring onion!
Serve hot with tomato ketchup.
Sift the flour with cornflour, egg, refined oil, baking soda. salt and a pinch of sugar, water and cover the dough with a bowl. The dough has to be tightly made. So be careful while adding water during the making of the dough.
Meanwhile marinate the chicken with salt, black pepper and soya sauce for at least one hour.
Mix the marinated chicken with garlic, green chillies, carrot, cabbage and spring onions and stir fry together for a couple of minutes. Let it cool.
Cut the dough into small balls and roll each ball like a roti.
Wrap each roti with the chicken filling you made in the previous step. Seal the 2 ends of the spring roll with a little cold water.
Deep fry the spring roll each at a time.
Garnish the spring roll with finely cut carrot and spring onion!
Serve hot with tomato ketchup.
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