How To Make Crispy Vegetable Spring Roll

Vegetable Spring Roll Recipe

after sharing the spring roll  recipe, in this post i will share how to make spring rolls then making spring rolls is not difficult.

Vegetable Spring Roll Recipe Below:

Ingredients (measuring cup used, 1 cup = 250 ml)

for veggie stuffing:

• 2 tbsp sesame oil or any oil
• 150 grams cabbage or about 2.25 to 2.5 cups shredded cabbage
• 80 grams carrot or 2 small carrots, shredded or ½ cup shredded carrots
• 1 small to medium green bell pepper/capsicum, thinly sliced or ⅓ cup thinly sliced green bell pepper
• 7 to 8 french beans, sliced very thinly or ¼ cup thinly sliced beans
• 2 to 3 small to medium spring onions/scallions, ⅓ cup cup spring onions whites
• ½ tsp crushed black pepper or black pepper powder or add as per taste
• 1 tbsp soy sauce
• 1 tsp finely chopped celery (optional)
• 1 cup cooked noodles, about 75 grams uncooked noodles (optional)
• 3 tbsp bean sprouts (optional)
• 2 to 3 tbsp chopped spring onion greens
• salt as required
• oil for deep frying

How to make the recipe:

preparing the veggie stuffing:

1. first cook 75 grams noodles as per package instructions. add the noodles in hot boiling water and cook them.
2. once the noodles should be cooked well, then strain the noodles and rinse them thoroughly in water.
3. strain and keep aside.
4. chop the veggies in thin long strips. for cabbage and carrot, you can shred them. slice the green bell pepper/capsicum in thin strips. french beans you can slice them very thinly, diagonally. chopping takes time, so you can also use a food processor to chop the veggies.
5. please note you can use your choice of veggies.
6. now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add ⅓ cup spring onion whites.
7. stir and then add all the veggies.
8. increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
9. then add ½ tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
10. add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
11. stir everything very well.
12. then add the cooked noodles.
13. season with salt. add less salt as soy sauce already has salt.
14. stir again very well. the filling has to be dry.
15. switch off the flame and add the spring onion greens.
16. stir and keep the filling aside. let it cool down.

How to Make Chicken With Creamy Mushroom Sauce Recipe

Chicken With Creamy Mushroom Sauce Recipe

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Chicken thighs smothered in the most amazing, most creamy, most heavenly mushroom sauce of all time. And yes, it’s made completely from scratch. There’s no condensed canned soups involved here. But don’t worry – this is one of the easiest sauces you will ever make.

My only complaint is that I wish I had doubled the sauce. I kept “taste-testing” it periodically while the chicken was cooking but I almost ate all of it by the time chicken was done!

How to Make Chicken With Creamy Mushroom Sauce Recipe 

INGREDIENTS:-

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley leaves
• FOR THE MUSHROOM SAUCE
• 
  
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups half and half*
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:-

1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. Season chicken thighs with salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

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How to make Chicken Seekh Roll Recipe

Chicken Seekh Roll Recipe 

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Level Of Cooking : Moderate

Taste : Spicy

Serve : 4

Ingredients for Chicken Seekh Roll Recipe:-

• Chicken mince 400 grams
• Rotis
• Onions chopped 1 small
• Green chillies chopped 3
• Salt to taste
• Ginger paste 1 tablespoon
• Chaat masala 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
• Oil to shallow fry
• Rotis 4
• Yogurt 4 tablespoons
• Green chutney 4 tablespoons
• Onions sliced 2 medium
• Chaat masala 2 teaspoons
• Fresh mint leaves a few

Method:-

Step 1

Take the chicken mince in a bowl. Add onion, green chillies, salt, ginger paste, chaat masala, garam masala powder and mix.

Step 2

Take some water in another bowl and dampen your hands. Take a portion of the chicken portion, roll in a ball and wrap it around a skewer. Gently press to make seekhs.

Step 3

Heat oil on a tawa, put the seekhs on and cook. Add more oil and turn to cook on all sides.

Step 4

Heat the prepared rotis (roomalis or normal) on a tawa. Take yogurt in a bowl. Add green chutney and mix. Apply this on the rotis, put sliced onions over it, place a chicken seekh, sprinkle some chaat masala, fresh mint leaves and roll.

Step 5

Serve hot wrapped in a foil or paper napkin.

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How to Make Pindi Chole Recipe

Pindi Chana, Pindi Chole Recipe

Chole means nothing but chickpeas. Pindi Chana comes from City Rawalpindi now present in Pakistan.  This recipe has got a lot of variations.

Dassana has some great Chole and Veg Recipes on her blog do check her blog out. Although I have tweaked this recipe a little bit by adding anardana powder, some greens and some spices here and there. Lemme tell you this dish will leave burst of flavors on your taste buds, will tempt you to eat more and will get over very soon. I am thankful to vegrecipesofindia.com to share this awesome recipe.

I had guests at my place hence I made fish fry, pindi chana, bhendi masala and dal fry. You won’t believe all the veggies got over. Pindi chana got special appreciation. In the original dish no greens were used so I added a dash of mint leaves for the color, flavor and zest to pindi chana.

My hubby loves choles so I am experimenting more on it. I am planning to make Punjabi Chole tonight with Hot Aloo Parathas, Yogurt with some fried kerala papads. Looking forward for dinner tonight. Just can’ wait my mouth is watering already. I am sure your’s too 😉 😉

Hmmm I love to cook and love to eat. Guess that’s my hobby I also love if someone else cooks for me which is not possible post marriage (: huh. Anyways once in a while to be honest I need break from cooking so I go out to eat during weekends. But otherwise I am very moody sometimes I can just cook on and on without getting tired. Sometimes I am real passionate about things guess one of the features of Scorpion sign.

The other variation you can try with this pindi chana recipe is. You can squeeze lime juice, some crushed  papdi Or puris, some chopped chilies-onion, some coriander leaves. Now eat them as Chana Chat! The best part of this Pindi Chana dish is you don’t have to chop anything. Just use ready masalas and you are sorted. I was quite happy as I was really feeling lazy to chop any veggies. Thankfully this dish didn’t require me to cut any. It’s quite simple even bachelors can make them to impress their loved ones 🙂 Check out some other Chole recipes first one is Amritsari Chole Bhature and the last one is Indian Chole Masala.

Let’s make Pindi Chana step by step:-

1. Very important soak chickpeas overnight in water. Boil chickpeas with the spices mentioned above. Pressure cook until 4 whistles Or until tender.

2. Drain the water from chickpeas. Discard the tea bags and all spices.

3. Take a small pan Or vessel. Add oil to it. Keep on low heat. Once oil is hot add caraway seeds and sugar. Saute for 30 secs. Now add the ginger-garlic paste and keep stirring. Watch out it might just spill over you.

4.After a minute add all the powdered spices from number 5 to 14 except chat masala. Add few mint leaves as well. Stir all nicely for a minute.

5. Now add boiled chickpeas to it. Combine all nicely. Add salt for seasoning.

6. Allow this to cook for another 5 to 7 mins on low heat. Lastly add chat masala and salt stir nicely.

7. Just taste and check if seasoning required. Add more salt Or spices if required. Switch off the gas. Before serving squeeze some lime juice. Serve pindi chana hot with rotis, purees Or parathas.

Pindi Chana recipe details below:-

Ingredients (used american measuring cup, 1 cup = 250 ml)

Boiling Chana:

• 250 gms chole/ white chickpeas/ garbanzo beans
• 3 to 4 cloves
• 2 cinnamon sticks of one inch each
• 2 black cardamoms (badi elaichi)
• 2 to 3 green cardamoms
• 2 bay leaves
• 7 to 8 black pepper
• 2 dagadphool (stone flower Or lichen)
• ½ mace (javitri)
• 2 tea bags
• 2 to 3 tbsp salt/black salt

For tempering chana:

• 2 tbsp refined oil ( I used sunflower oil)
• 3 tbsp ginger-garlic paste
• 1 tbsp caraway seed (shahi jeera)
• 1 t/s sugar
• ½ t/s red chili powder (you can put more if more spice required)
• 2 tbsp coriander powder (dhaniya)
• 1 t/s turmeric
• a pinch of asofoetida (hing)
• 1 tbsp garam masala powder
• 2 to 3 tbsp chole masala powder ( I used Badshah brand)
• 1 t/s dry mango powder (amchur)
• 1 tbsp chat masala
• 1 tbsp dry pomegranate seed powder (anardana)
• 1 tbsp fennel seed powder
• few chopped mint leaves
• ½ lime juice
• salt/ black salt as per tast

How to make the recipe:-

1. Very important soak chickpeas overnight in water. Boil chickpeas with the spices mentioned above. Pressure cook until 4 whistles Or until tender.
2. Drain the water from chickpeas. Discard the tea bags and all spices.
3. Tempering Pindi Chana:
4. Take a small pan Or vessel. Add oil to it. Keep on low heat. Once oil is hot add caraway seeds and sugar. Saute for 30 secs. Now add the ginger-garlic paste and keep stirring. Watch out it might just spill over you.
5. After a minute add all the powdered spices from number 5 to 14 except chat masala. Add few mint leaves as well. Stir all nicely for a minute.
6. Now add boiled chickpeas to it. Combine all nicely. Add salt for seasoning.
7. Allow this to cook for another 5 to 7 mins on low heat. Lastly add chat masala and stir nicely.
8. Just taste and check if seasoning required. Add more salt Or spices if required. Switch off the gas. Before serving squeeze some lime juice. Serve pindi chana hot with rotis, purees Or parathas.

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How to Make Malai Kofta | Malai Kofta Curry

Malai Kofta | Malai Kofta Curry

malai kofta is a popular as well as most sought after vegetarian indian dish in restaurants.malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes-veggies, with or without grated paneer. other kofta gravy recipes on the blog are cabbage kofta curry and lauki kofta recipe.

in this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are dunked in a creamy, sweet and mildly spiced curry.

to make any paneer dish its always better to make paneer at home. if you have time then check this method to make paneer at stove top. or if you are in hurry then you can also make paneer in microwave. i personally prefer the stove top method of making paneer as its more healthy than making paneer in microwave.

there are many variations of the malai kofta curry recipe. here the curry is made from ground cashew paste, onion paste and tomato puree. i have not used cream in this recipe. for the garnish you can use cream if you prefer.

the cashew paste, makes the curry creamy, so need to add cream. you can also use soaked almonds instead of cashews or both soaked almonds and cashews.

i have already shared the aloo paneer kofta recipe just a few days back. you can make stuffed koftas they way i made them for snacks or make them the way i have shown here. in this version, the koftas are not stuffed with dry fruits.

malai kofta is best served with tandoori naan, garlic naan or tandoori rotis. even steamed basmati rice or jeera rice goes well with it. i served with phulkas.

the gravy or curry can be kept white or colored red or brown by using spice powders and tomato puree. both ways the malai kofta tastes good.

the recipe below will make 6-7 koftas with a curry for 3-4 people. let me tell you that malai kofta is a heavy meal. so even 2 koftas would be enough per serving.

malai kofta curry recipe below:-

ingredients (measuring cup used, 1 cup = 250 ml)

for the kofta:

• 100 gms paneer/cottage cheese, grated
• 2 medium size potatoes, boiled, peeled and grated
• ¼ tsp red chili powder/lal mirch powder
• 1 tbsp cornflour
• a pinch or ¼ tsp garam masala
• ¾ tbsp almond flour or ¾ tbsp milk powder or ¾ tbsp khoya/evaporated milk
• salt as required

for the gravy/curry:

• ½ cup onion paste, about 2 medium to large onions, pureed
• 1 cup tomato puree, about 2 large tomatoes pureed
• ¼ cup cashew paste, 12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste
• ¼ tsp turmeric powder
• ¾ tsp red chili powder/lal mirch powder
• 1 inch ginger/adrak - 4-5 garlic cloves/lahsun - made in to a fine paste in a mortar-pestle
• ¼ tsp garam masala
• 2 cups water
• 1 tsp kasuri methi/dry fenugreek leaves
• salt as required
• sugar as required (optional)
• oil for shallow or deep frying the koftas

whole spices/garam masala:

• 1 bay leaf/tej patta
• 1 inch cinnamon/dal chini
• 1 or 2 black cardamom/badi elaichi
• 2-3 green cardamom/hari elaichi or choti elaichi
• a pinch of mace/jayitri
• 2-3 cloves/laung

for garnish:

1 tbsp grated paneer

1 or 2 tbsp cream

a few chopped coriander leaves/dhania patta

how to make the recipe:-

1. mix all the ingredients mentioned under kofta ingredient list except oil in a bowl.
2. make medium sized balls and fry the koftas in medium hot oil till golden.
3. keep aside.
4. remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
5. add all the whole spices and fry till the oil becomes fragrant.
6. first add the onion paste and brown it.
7. now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
8. add the tomato puree and saute for 2-3 minutes.
9. add the turmeric powder, red chili powder, garam masala powder and cashew paste.
10. stir and saute till the oil starts to leave the sides of the masala paste. add water and stir.
11. simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
12. towards the end add crushed kasuri methi leaves and salt.
13. you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
14. add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
15. garnish the malai kofta with some cream, grated paneer and coriander leaves.
16. serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.

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How to Make Paneer Bhurji | Dry Paneer Bhurji

Paneer Bhurji | Dry Paneer Bhurji

paneer bhurji recipe with step by step photos – paneer bhurji is a popular north indian breakfast recipe made from crumbled paneer. bhurji means scrambled. so in this dish, the paneer aka cottage cheese is scrambled.

the whole dish is sauted onions-tomatoes with spices to which the crumbled paneer is added. its a quick recipe which does not take much time to prepare. best to have paneer bhurji hot with some bread or rolls or pav/indian bread, rotis or parathas. and a cup of hot indian tea. paneer bhurji can also be served as a side dish.

there are other types of bhurji recipes that we make in north india like egg bhurji, mutter paneer bhurji and mooli ki bhurji. all these bhurji recipes are quick to make and ideal for breakfast. in north india they are often had with rotis or phulkas. egg bhurji and paneer bhurji are quite popular and served in most north indian dhabas

few other quick paneer recipes in the blog are quick paneer tikka, tawa paneer masala and paneer butter masala. whenever i make any paneer dish at home then i prefer to make paneer at home rather than buying it from outside. you can make paneer at home in stove top or in microwave.

paneer bhurji recipe below:-

ingredients (measuring cup used, 1 cup = 250 ml)

• 200 gms paneer, crumbled (cottage cheese)
• 1 medium sized onion/pyaaz, finely chopped
• 1 large or 2 medium sized tomato/tamatar, finely chopped
• 1 or 2 green chillies/hari mirch, finely chopped
• 3 to 4 small garlic + ½ inch ginger made in a paste in mortar-pestle or 1 tsp ginger garlic paste
• ¼ tsp turmeric powder/haldi
• ½ tsp red chilly powder/lal mirch powder
• ¼ tsp garam masala powder
• ½ tsp cumin seeds/jeera
• 1.5 tbsp oil, ghee, butter or white butter
• salt as required
• a few coriander/dhania leaves for garnishing (optional)

how to make the recipe:-

1. crumble the paneer/cottage cheese and keep aside
2. heat oil or ghee or butter in a pan.
3. add cumin seeds first if you are using them. once they get browned, add onions. when the onions become translucent, add ginger-garlic paste and chopped green chilies.
4. saute till the raw aroma of the ginger-garlic goes away.
5. then add tomatoes and cook till they become soft. you can add a pinch of salt so that the tomatoes get cooked faster.
6. now add all the dry spice powders - turmeric, red chili powder, garam masala powder.
7. stir the spice powders.
8. then, add the crumbled paneer and let it cook for 1 to 2 minutes.
9. don't cook the paneer for a long time as they harden and loose their softness.
10. lastly add chopped coriander leaves to paneer bhurji and mix.
11. serve paneer bhurji with bread toast. you can also serve paneer bhurji with rotis, plain parathas or as a side dish.

lets start step by step paneer bhurji recipe:-

1. crumble the paneer/cottage cheese and keep aside.

2. heat oil or ghee or butter in a pan. add cumin seeds and crackle them.

3. then add onions.

4. when the onions become translucent, add chopped ginger-garlic paste and chili. saute till the raw aroma of ginger-garlic goes away.

5. then add tomatoes.

6. cook tomatoes till they become soft. you can add also add a pinch of salt so that the tomatoes get cooked faster.

7. now add all the spice powders. stir and mix well.

8. finally, add the crumbled paneer. stir and cook for 1 to 2 minutes

9. don’t cook the paneer for a long time as they harden and loose their softness. lastly add chopped coriander leaves to paneer bhurji and mix.

10. serve paneer bhurji with bread toast. you can also serve paneer bhurji with rotis, plain parathas or as a side dish.

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How to Make Pudina Chicken Dry, Pudina Chicken, Pudina Chicken Masala Recipes

Pudina Chicken Dry Recipe (type 1)

Pudina chicken is a popular Mughlai dish. In this recipe, mint leaves are added, which gives an awesome flavor to the curry. It can be served as a curry as well as dry. It is perfect for small get together parties or any other occasion.

Ingredients:-

• 700 gm chicken (cleaned)
• 1 cup fresh pudina/mint leaves (keep aside few leaves for garnishing)
• 1 1/2 cup thick curd (slightly beaten)
• 2 big onions (finely chopped)
• 1 tbsp ginger garlic paste
• 1 cup tomato puree
• 2 green chillies (cut lengthwise)
• 1 tbsp lemon juice
• 1 1/2 tsp cumin seeds
• 1 long cinnamon stick
• 2 big cardamom (black moti illachi )
• 1 tsp chilly powder
• 1 tsp black pepper powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 3 tbsp oil
• 3 tbsp cream
• 1/2 cup milk (optional if you like to have more gravy)

Steps:-

1. Take a big bowl and add chicken pieces, curd, ginger garlic paste, red chilli powder, salt, garam masala and lemon juice and stir well. Cover the bowl and keep it in refrigerator for about 2 hours.
2. In pan, heat the oil and add cumin seeds. Let them splutter and then add cinnamon stick and big cardamom.
3. After sauteing it for 1 minute, add onions. Fry them till they turn golden brown.
4. Now add tomato puree ino the pan and cook it oil starts separating it.
5. Add the marinated chicken pieces along with marination into this pan. Stir well on high flame for 10 minutes. Now lower the flame and cover with lid and let it cook for about another 10 minutes.
6. Check if the chicken piece are nicely cooked. Otherwise, let it cook for some more time.
7. Then add 2 tbsp of cream, pudina leaves, coriander powder, black pepper powder and milk and let it cook for another 5 minutes.
8. Before serving, garnish with few pudina leaves & 1 tbsp of cream.

Mint Chicken Masala (type 2)

There are certain recipes which I cook often and among them chicken curry stands first. Instead of just doing the regular curry I add few new ingredients here and there to give a twist and make it different from routine.  Adding  mint leaves to the curry could be one better option, it adds immense flavor to the dish and also you have something new on the table.

Ingredients:-

1 pound or ½ kg	Chicken (boneless)
2 cups (chopped)	Onion
3/4 cup	Tomato
1 long	Green chili
1 cup	Fresh Mint leaves
5 cloves	Garlic
1 inch	Ginger
1 leaf	Bay leaf
3	Cloves
2 inch	Cinnamon
2	Cardamom
1 teaspoon	Cumin seeds
1 teaspoon	Fennel seeds
10 leaves	Curry leaves
5 stalks	Coriander leaves
½ teaspoon	Turmeric powder
1 teaspoon	Red chili powder
3 teaspoons	Coriander powder
1 ½ teaspoon	Salt (or to taste)
2 Tablespoons	Oil
½ cup	Water (optional)

Wash and cut chicken into bite size pieces. I used boneless as its effortless but you can use chicken with bones, make sure you cook little longer the get the meat cooked thoroughly.  Thinly slice the onion, slit open the green chili, crush the ginger garlic and chop the tomatoes. In a big frying pan heat oil and add all those dry masalas like bay leaf, cinnamon, cardamom, cloves, cumin seeds, fennel seeds along with curry leaves. Let them sizzle for few minutes.

Now add sliced onions, green chili, crushed garlic ginger, mint leaves and fry until slightly browned. Add tomatoes at this stage, cover with a lid and cook for 3 minutes to get them real mushy. After this add red chili powder, turmeric powder, coriander powder, chicken pieces and slat. Give a big toss to coat the masala to chicken.

Again cover and cook for another 5 -6 minutes  (10-12 minutes for chicken with bones) over medium flame. No water necessary, chicken releases water and also you have enough in sauce to cook the meat.

Once done, open the lid and saute until the gravy thickens.  This should be done by 5 -6 minutes over low flame. This is more like a dry side dish / varuval / stir-fry type.   Best served as a side for rice or chapati. Leftovers can go  in a tortilla wrap for next days lunch!!

Notes:-

• Serving –  3 to 4 adults.
• Try to use fresh mint leaves for this recipe, dry works too but fresh brings in better flavor and taste.
• I have used boneless chicken but you can use chicken with bones (whole cut chicken.)
• If using chicken with bones, try cooking a little longer for them to cook thoroughly.
• Same recipe works for shrimp / prawn and eggs, just add them in the final stage to cook for few minutes

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How to make Spicy Chicken Roll Recipe

Spicy Chicken Roll Recipe

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Ingredients for Spicy Chicken Roll:-

• Boneless Chicken Breasts cut into thick strips 400 grams

• Readymade 4

• Kashmiri red chilli paste 1 tablespoon

• Ginger-garlic paste 1 tablespoon

• Chaat masala 1/2 teaspoon + for sprinkling

• Black salt 1/2 teaspoon

• Salt to taste

• Gram flour (besan) 1 tablespoon

• Oil 1 tablespoon + 8 teaspoons

• Eggs 4

• Onion chopped 1 medium + for garnishing

• Fresh coriander chopped 2 tablespoons + for garnishing

Method:-

Step 1

Place chicken in a bowl, add ginger-garlic paste, chaat masala, black salt, salt, red chilli paste and mix well. Set aside to marinate for ten to fifteen minutes.

Step 2

Add gram flour to the marinated chicken and mix well.

Step 3

Heat one tablespoon oil in a non-stick pan, add marinated chicken pieces and mix well. Cook on high heat, sprinkling a little water from time to time to avoid burning, till the chicken is fully done. Remove from heat and set aside.

Step 4

Break the eggs in a bowl, add the salt and beat well.

Step 5

Heat one teaspoon oil in another non-stick pan, add a quarter portion of beaten eggs and place a roti on it. When the egg is cooked, clip the roti with the cooked egg and drizzle one teaspoon all around and cook for half a minute. Prepare other rotis similarly.

Step 6

Place each roasted roti on a plate, the egg side facing downwards. Place some chicken and some onion on it, sprinkle chaat masala and half tablespoon coriander leaves. Fold to make a roll.

Step 7

Arrange the rolls on a serving plate, and serve garnished with onion and coriander leaves.

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