To put in simple words, its a fried breaded chicken wrap. We used to get it from Aroma bakery in my hometown, but never ever thought I could ever make it myself.
It's tasty, filling and idea itself makes me happy...
It was my wife who introduced me to this recipe and there after we never had a snack-time potluck without these... Try it out...
Makes: 9 spring rolls
Spice level: Low
Preparation time: 1 Hr.
Cook time (incl. Prep. time): 2 Hr.
Ingredients:
1. Chicken Breast - 1 Lb. (1/2 Kg.) boneless cut into small cubes
2. Turmeric Powder - 1/2 Tsp.
3. Black Pepper Powder - 1 Tsp.
4. Salt - a pinch
5. Carrot - 1 (medium sized - peeled and shredded)
6. Red onions - 1 (medium size - sliced/diced to very small pieces)
7. Ginger Garlic Paste - 1 Tbsp.
8. Green Chilli - 2 (chipped)
9. Red Chilli Powder - 1 Tsp. (add more if you need it extra spicy)
10. Turmeric Powder - 1/4 Tsp.
11. Black pepper powder - 1 Tsp.
12. Coriander Powder - 1/2 Tsp.
13. Garam Masala - a pinch
14. Lime Juice - squeezed from 1 half of a Lime
15. Coriander Leaves
16. Curry leaves
17. Canola Oil - 2 tbsp.
18. All-purpose flour - 1 cup
19. Egg - 1
20. Salt - a pinch
21. Water - 1 1/4 cup
22. Egg whites - from 2 eggs
23. Bread crumbs: 4 cups.
24. Canola Oil - to fry
Preparation:
1. Cook the chicken: add ingredients 1-4 to a pressure cooker along with a cup of water and cook for about 15 min. The chicken should be cooked till it's soft.
2. Using a strainer, drain the chicken and set aside.
3. Heat oil in a sauce pan, add carrots and sauté for 2 min. until it's cooked (make sure not to overcook and get it crispy). Strain the carrots and set aside.
4. In a sauce pan, heat 2 tbsp. of oil. Add onions, a pinch of salt and sauté the onions till its transparent.
5. Add the chopped chillies and ginger garlic past and sauté for 2 mins.
6. Add all powders (ingredients 9 - 13) and sauté till it’s cooked (for 2 mins.)
7. Add shredded chicken and cooked carrots slices into the pan and mix it well.
8. Add the lime juice, chopped coriander leaves and curry leaves to the pan. Mix well and keep the pan covered on low flame for about 5-8 mins. This will help integrate all the flavors together.
9. Remove the pan from the flame and let it cool for about 10 mins.
10. Blend ingredients 18-21 to make a liquid pancake batter. It should have a running consistency with no lumps, but not too thin.
11. Heat a non-stick pan and make thin pancakes of about 8 inch diameter using the batter.
12. Once all the pancakes are done, place one pancake at a time on a flat surface and add 2 heap tbsp. of the chicken mix and fold it as shown below picture. This is the actual fun part. Be patient and stay calm; you may not get it right on the first go but you will get there.
13. Beat egg whites in a bowl and also get the bread crumbs in a plate.
14. Dip the rolls one at a time into the egg whites and coat it evenly all over with egg white. Transfer the rolls to the bread crumbs plate and coat it evenly with bread crumbs and set aside.
Tips: keep the bowl with egg whites and the plate with bread crumbs close to each other. Use both your hands - one hand to coat with egg whites and the other to coat with bread crumbs. This way the egg whites will not accidentally fall on the bread crumbs and form lumps.
13. On a frying pan, heat enough oil to shallow fry the rolls till it’s nicely brown on all sides. Serve it warm with a side of ketchup or chutney.
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