Indianised Chicken Spring Rolls

This is an amazing snack item which can be prepared and can be ate at any time of the day. The first item which we order in a chinese restaurant are these spring rolls. My little one’s all time favorite.

I have Indianised this by adding the Indian spice powders along with sauces. I have made vegetable spring rolls before, but this one I made for Iftar during fasting by using leftover chicken pieces. This is very easy to make and can be made in advance and store in fridge. Whenever we want we can deep fry them in oil.

This is a perfect snack for party menu.
Ingredients:
For the dough:

1. Maida / All purpose flour- 1 cup
2. Egg- 1 no
3. Salt- as required
4. Water- required to knead
5. Oil- 1 tbsp

For the filling:

1. Boneless Chicken- 250gms
2. Onions (chopped)- 2 nos
3. Green Chillies- 3 nos
4. Ginger (grated)- 1 tbsp
5. Garlic (chopped)- 1 tbsp
6. Red chilli powder- 1 tbsp
7. Turmeric powder- 1tsp
8. Coriander powder- 1 tbsp
9. Soya sauce- 1 ½ tbsp
10. Tomato Sauce- 2 tbsp
11. Salt- as required
12. Pepper powder- 2 tsp
13. Oil- for deep frying

Method:

1. Mix the ingredients for dough with required amount of water and keep it aside.
2. Boil the boneless chicken using little turmeric powder and salt and blend it well in a hand mixer.
3. Meanwhile heat oil in a  pan, add the chopped onions, green chillies, salt, ginger and garlic. Mix till they turn golden brown in colour.
4. Add the blended boiled chicken, chilli powder, turmeric powder, coriander powder and mix well.
5. In this add the soya sauce and tomato sauce. Mix till all the ingredients are blended well.
6. Switch off the flame and at last add the pepper powder.

For assembling:

• Make small sized balls and roll it in the form of small chapatis.
• In each chapati, spread a spoonful of the filling and pack it tightly and seal the edges using a mixture of flour and water.
• Repeat this process till the remaining chapatis and filling gets finished.
• Deep fry these in oil and serve hot along with tomato ketchup.