Chicken Spring Roll
Ingredients
For Pancake
- 1 cup Plain Flour 150gms
- 1 1/4 cup water
- 1 medium size egg
- Salt to taste
For the filling
- 1 cup Meat Masala
For Meat Masala
- 900 gms Minced meat
- 3 - 4 medium Onion thinly sliced and then chopped
- 2 ½ - " - 3"- Ginger grated
- 10 -12 Cloves of garlic grated
- 8-10 Crushed Green chilli
- ½ tsp Turmeric
- 1 tsp + 1/2 tsp Pepper powder
- 1/4 + 1/4 tsp garam masala
- Salt
- 3-4 tbsp Oil
- 1 tsp Lime juice
- ½ - 3/4 cup loosely packed- chopped coriander leaves
- 10 mint leaves chopped
For coating:
- 1-2 Eggwhites
- Breadcrumbs As required
- Vegetable oil To deep fry the spring rolls
Instructions
- Pancake preparation:
- To make the batter, mix all the ingredients well in a large bowl using a balloon whisk or blend them in a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side ONLY and take them out.(The pancake will be cooked on both sides this way).Place them in a plate rubbed with oil. Place a heaped teaspoon of the masala on the uncooked side as shown in the picture. Place it in the top part from middle, an inch away from the sides. Fold both sides to enclose the filling in and then roll it completely to seal the filling in (refer my notes). When you fill one spring roll, you can start making the next one.
- Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated. I normally use the spoon or fork for this as it is quite messy when done with hand. Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp.
- Serve whilst warm with ketchup, chilli sauce, sweet chilli sauce, chilli garlic sauce etc.
- Meat Masala preparation:
- In a sauce pan, add 2 tbsp oil and add minced chicken. Add 1 tsp pepper powder,1/4 tsp turmeric powder,¼ tsp garam masala and enough salt. Cook until the meat is tender and all water has dried up completely. (If using Minced lamb or beef. add half a cup of water and cook until the water is completely dries and meat is well cooked)
- Slice the onion and chop them into even smaller size. Grate ginger, garlic and Green chillies. In a large non-stick sauce pan or frying pan add oil and set the heat to medium-high. Add the onion, grated ginger, garlic, green chillies and salt and sauté until onion becomes just translucent i.e. they have become soft and started turning pale. Don’t brown them. If you see any moisture in the onions at this stage, just turn up the heat, and dry them out. Once the water has completely dried up,add ½ tsp of pepper powder and ¼ tsp of turmeric powder and sauté for few more seconds.
- Add cooked minced meat and lime juice to this; mix well and simmer for about 5- 10 minutes on medium flame by covering with the lid. Add chopped coriander, mint leaves (if adding) and rest of the garam masala to this and stir well and cook for further couple of minutes until the leaves are wilted. Use as a filling for any snacks.
Notes
Shab's notes:
For slicing onions and chopping them you can use the food processor.
You can also add whole garlic cloves, ginger and chillies all together and process in the processor until well crushed. It is ideal to use large pans (I use 30 cm or 32 cm saucepans) and medium- high flame is very important thing to keep in mind. Since there are quite lot of onions in the recipe, using a small saucepan and low heat can tend to make the onions soaky and release so much moisture in the masala that it will turn out like curry or sauce . Keep an eye so that the mixture doesn’t stick to the pan as well.
Another important thing to note is that since you are adding salt to meat, add salt to onions carefully. I always add salt along with onions because they get cooked easily.Apart from using minced meat, u can also make the same masala with chicken pieces cooked in the same way by adding little water and then shredding it once it is completely cooked. My Notes: I used boneless chicken cubes for the filling. I cooked it first as said in the recipe and minced it later in food processor. I also used 1 tsp of Eastern meat masala. I added it along with turmeric & pepper powder to the onion mixture. I didnt use lemon juice & mint leaves. I used the extra filling for making stuffed buns. I froze the extra spring rolls. Defrost it before frying. I froze it for a month or so. I made a thick paste with plain flour (maida) & water and used it to seal the sides of the pancake after filling them.
You can also add whole garlic cloves, ginger and chillies all together and process in the processor until well crushed. It is ideal to use large pans (I use 30 cm or 32 cm saucepans) and medium- high flame is very important thing to keep in mind. Since there are quite lot of onions in the recipe, using a small saucepan and low heat can tend to make the onions soaky and release so much moisture in the masala that it will turn out like curry or sauce . Keep an eye so that the mixture doesn’t stick to the pan as well.
Another important thing to note is that since you are adding salt to meat, add salt to onions carefully. I always add salt along with onions because they get cooked easily.Apart from using minced meat, u can also make the same masala with chicken pieces cooked in the same way by adding little water and then shredding it once it is completely cooked. My Notes: I used boneless chicken cubes for the filling. I cooked it first as said in the recipe and minced it later in food processor. I also used 1 tsp of Eastern meat masala. I added it along with turmeric & pepper powder to the onion mixture. I didnt use lemon juice & mint leaves. I used the extra filling for making stuffed buns. I froze the extra spring rolls. Defrost it before frying. I froze it for a month or so. I made a thick paste with plain flour (maida) & water and used it to seal the sides of the pancake after filling them.