Crispy on the outside, bold Chicken 65 flavor inside. These freezer-friendly spring rolls are a must try this Ramzan! #foodfusion #happycookingtoyou #ramzan #chicken #springroll
Ingredients:
Prepare Chicken 65 Filling:
-Boneless chicken 500g
-Dahi (Yogurt) 2 tbs
-Lemon juice 1 tbs
-Cornflour 2 tbs
-Maida (All-purpose flour) 2 tbs
-Anda (Egg) 1
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Kali Mirch powder (Black pepper powder) 1 tsp
-Dhania powder (Coriander powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Iodized Himalayan pink salt ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Garam masala powder ½ tsp
-Orange food color ¼ tsp (Optional)
-Red food color few drops (Optional)
-Cooking oil (For Frying) as required
-Cooking oil 2 tbs
-Lehsan (Garlic) finely chopped 1 & ½ tbs
-Hari mirch (Green chillies) julienne 4-5
-Curry patta (Curry leaves) 12-15
-Pyaz (Onion) sliced 2 small
-Soy sauce 1 tbs
-Sirka (Vinegar) ½ tbs
-Hot sauce 1 tbs
-Green chilli sauce ½ tbs
-Tomato Ketchup 1 tbs
-Band gobhi (Cabbage) julienne 1 & ½ Cup
-Hara pyaz (Spring onion) chopped ½ Cup
-Hara dhania (Fresh coriander) chopped handful
-Roll sheets as required
-Cooking oil (For frying) as required
Direction:
Prepare Chicken 65 Filling:
-In a bowl, add chicken, yogurt, lemon juice, cornflour, all-purpose flour, egg, ginger garlic paste, black pepper powder, coriander powder, red chilli powder, pink salt, turmeric powder, garam masala powder, orange food color, mix well.
-Add red food color for a brighter color & marinate for 30 minutes.
-In a wok, add cooking oil, heat it (160 °C)
-Add marinated chicken, fry on medium flame for 5-6 minutes until crispy.
-Take out & place on a cutting board & chop the chicken pieces with the help of a knife.
-In a wok, add cooking oil, heat it, add garlic, green chillies, mix well, and sauté until fragrant.
-Add curry leaves, onion slices, mix well & sauté on medium flame until translucent.
-Add chopped chicken, mix well
-Add soy sauce, vinegar, hot sauce, green chilli sauce, ketchup & mix well.
-Add cabbage, spring onion, fresh coriander & toss well for 2 minutes & let it cool completely.
-On a cutting board, place roll sheets, add prepared chicken 65 filling (2-3 tbs), now fold, apply slurry & make rolls. (Makes: 24-25)
-Can be stored in air tight container for up to 2 months in freezer.
-In a wok, add cooking oil, heat it (140 °C), add prepared rolls, fry on low flame until golden & crispy.
-Serve with tomato ketchup!
