Yummy Traditional : Hi-Tea
Showing posts with label Hi-Tea. Show all posts
Showing posts with label Hi-Tea. Show all posts

Chicken Spring Roll Recipe


chicken-spring-rolls-recipe-with-step-by-step-photos

Spring roll | Chicken roll || How to make chicken spring roll with step-by-step photos 

Spring Roll is a fried dish usually available  They typically contain minced beef/mutton, and vegetables, the colorful tempting roll is prepared by using chicken, carrot, cabbage, capsicum, and other seasonings and sauces

You can also add vegetables of your choice to enhance its flavor and serve it hot with ketchup, A Crispy, flaky, and tasty spring roll is known as one of the hot favorite snacks, It's not hard to make it just have to prepare to fill it with spring roll and roll sheets are available at any grocery store or sweet shop.
                             
chicken-spring-roll

Chop all vegetables and stir fry them with 1 tbsp oil on high flame for 2 minutes, in the end, add 1 tsp sugar mix well vegetables, and remove from the flame your veggies are ready to use in many recipes such as noodles, spaghetti, samosa, and roll, spring rolls are served with ketchup and sauces, so let's begin 

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    In a pot/saucepan put chicken boneless and spices with 100 ml water, b
    ring to a boil then cover the lid, and cook it for 15-20 minutes on medium flame or until water dries up Take it out from the pan and shred the chicken keep aside 


    boiling-and-shredded-chicken


    On the other hand, prepare flour batter for binding, take a small bowl to add 2 tbsp plain flour add water to mix it until gets a smooth paste



    Grate all vegetables and peel and chop the boiled eggs
                        

    Take a frying pan to add 2 tbsp oil heat it then add vegetables just sautรฉ it for 2 minutes then add shredded chicken and chopped eggs and mix them together, Keep the heat on very low flame during the process. Now add spices to the mixture stir to mix all the ingredients well, turn the flame on high, and stir fry for 2 to 3 minutes
                               
    prepare-roll-filling


    Remove from the flame and let it cool down completely

                   


    Roll Sheets or strips you can get easily from any Asian grocery store.




    Take out one roll sheet and place the roll sheet/wrapper like a diamond. Place 1 tbsp filling near the corner no more than that, less filling the better. overstuffed spring rolls break apart in the oil 1 tablespoon is all you need, fold over the corner roll right, and apply flour batter over the sheet edges with the brush/spoon. Fold over the left side. Fold over the other side no air pocket

    Now it will look like an envelope besides applying flour batter over it, fold the roll sheet to make roll shapes, close it up, and see how nice and neat the egg roll has wrapped No holes, no air pockets.
                                
    prepare-spring-roll


    Keep them all covered with plastic wrap to prevent drying out. They dry out easily_You can store them in the freezer when you want to have them you take them out 5 minutes before frying
                     


    Carefully slide the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed. Fry a few at a time turning to brown evenly once they are golden brown, they are done



    Place them on a kitchen towel to absorb excess oil, Now transfer them to the serving tray
                                 
    transfer-to-the-tray

    Hot served with ketchup, and green sauceI hope you may enjoy our Chinese Spring roll recipe

                              
    spring-rolls-are-done

    Chicken Ring Samosa Recipe


    chicken-ring-samosa-recipe-with-step-by-step-photos


    Chicken Ring Samosa | Chicken Samosa || How to make ring chicken samosa with step-by-step photos 

    Chicken Ring Samosa is a crispy, flaky, and appetizer deep-fried snack_ prepared with maida dough and filling from potatoes, onions, meat peas, or lentils. Many shapes can be found in the preparation of samosa based on the region and this ring samosa recipe is also one of them prepared in Pakistan. It is circular in shape and filled with potato, chicken, or lentil filling and fried.

    The most popular snack among all age groups people in Pakistan_samosa is also known as a food street snack_ This item is available at sellers throughout the year_ Various kind of fillings is prepared for stuffing in samosas such as potato, mince, vegetables, or egg- In my journey to find the perfect flaky and delicious samosa recipe to share with you, I found aloo samosamince samosaveggie samosaegg samosa, and macaroni samosa
                            
    ring-samosa-recipe


    Commonly samosa’s shape is a triangle, certainly, this is the creativity of someone's mind to give it new looks and style The rest of the stuffing may depend on individual choice_It is seen people make rings samosa with a filling of spiced aloo. Here I prepared chicken mince filling for stuffing samosas whereas you can use fillings of your choice as to make this ring samosa have to prepare separate samosa dough, a samosa sheet can’t work in this recipe

    I won’t be exaggerating if I say that samosa is my number one Pakistani snack. The samosa dough alone is full of flavor, and no matter what you fill the samosas with the outcome is always an amazing snack. Today, I am sharing another samosa recipe that you will for sure, like.

    Homemade chicken samosa is far much better tasting than store-bought samosas. In my opinion, some samosas sold in stores or even served in restaurants are full of overcooked spices, and the pastry is either tasteless or soggy, which can make anyone refrain from trying this appetizing snack again.

    Although this chicken samosa recipe is easy to make, it does not mean that the flavor is compromised. I’ve used freshly chopped ginger or garlic and other spices in powder. Additionally, I am trying my level best that I could upload videos with each recipe along with photos, constantly keep struggling with uploading videos on the blog
                            
    chicken-ring-samosa


    Recipe Tips:
    1. Dough: To make this samosa firstly we will need a dough that should be tight and a bit hard but smooth, no need to knead the dough in this recipe because kneading dough creates gluten in flour that makes the dough elastic and stretchy, and samosa doesn’t require such a dough
    2. Filling: Whether you are preparing the filling of veggies, chicken, mince, or egg, the stuffing should be dry as the moist mixture will turn your samosa soggy keep the mixture a bit spicy as you will keep less spicy mixture won’t give you a taste but if you avoid eating spicy meals or snacks then ignore this tip
    3. Frying: In samosa, frying oil temperature must be adjusted to moderate because too hot oil will quickly burn your samosa crust, and less hot oil turns your samosa soggy by absorbing oil
    4. Shape: giving samosa shape depends on your choice if you don’t want to make the ring shape of a samosa make it simply in a traditional samosa shape
    5. Roll out: Don’t use flour dust during rolling the roti as the perfect dough of samosa never needs flour, If your roti is sticking from the bottom it means your dough isn’t perfect for samosa_ You won’t get the accurate result you wish

    Can I make the samosa dough a day ahead?
    To save time, you can make the samosa dough and then wrap it in plastic wrap and refrigerate it until the next day. Make sure that the dough comes to room temperature before rolling it out. 
    For more Frying Recipes:
                                   
    chicken-ring-samosa

    If you have tried this Chicken Ring Samosa then don’t forget to rate the recipe. You can also follow me on social media

    Facebook 

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    Pinterest

    Youtube



    Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.                    


                                           
    ring samosa`


    Take all veggies and prepare them all
                                     
    chop-the-veggie


    Rinse the chicken mince in the running water
                                
    rinse-the-mince


    Collect all spices on the plate
                               
    masala-powder-recipe


    Make the thick flour batter for binding the samosas



    In a deep bowl combine maida, oil, salt, and ajwain together
                       
    add-ingredients-to-the-flour


    Mix the flour with the ingredients until maida turns to crumble_Start kneading the dough by adding water little by little
                      
    crumble-the-flour-and-knead


    Once the dough is formed onto the working slab_Now smooth the dough with the help of a palm for 1-2 minutes the dough in the bowl cover the lid, and leave it to rest for around 30 minutes
                        
    dough-is-formed


    In the meantime heat the oil in the pan
                            
    heat-the-oil


    Add chopped ginger-garlic to the oil, Sautรฉ them on medium flame_Put chicken mince into the pot and fry them until it changes its color
                             
    saute-the-mince


    Once the mince changes its color and the water dries out
                          


    Add powder spices red chili powder, and turmeric powder. salt, cumin powder,garam masala powder, chicken powder, and black pepper along with chopped green chilies
                            
    add-masala-to-the-keema


    Stir to combine well on the medium flame for 2-3 minutes
                        
    mix-up-the-mince-with-masala


    Constantly keep on stirring the mince with chopped onion 
                            
    add-onion-to-the-mince

    Until all moisture is removed from the mixture

                                 
    once-the-moisture-is-removed-from-the-mince


    Towards the end add chopped coriander along with squeezing fresh lemon juice
                                        
    squeez-lemon-juice


    Once mix them up very well, turn off the flame_Let it cools down completely set aside

                               
    keema-is-done


    Divide the dough into equal portions, Give each a ball shape
                             
    cut-the-dough-into-equal-portions


    Before rolling the dough ball we will need dough strips for binding ring samosa so take the small dough ball and roll it out in a round shape and make thin strips from this roti as required
                              
    make-the-strips


    Take one ball and roll with the rolling pin into a medium-thickness circle of around 6 inches_Place the filling close to the edges of rolled roti. Might take two tablespoons or a little less_Start rolling it tightly up to half, Use a knife and make cuts all over
                           
    roll-and-stuffing-the-dough-ball


    Roll it and join the ends_Apply some flour batter at both edges of the ring_And seal it with the help of a strip
                          
    roll-it-and-joine-the-edges


    Either you apply flour batter on the edges of the ring or strip
                         
    apply-batter-on-strip


    Prepare all ring samosas this way
                           
    prepare-all-samosa-this-way


    Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place, At this stage, you can freeze them for up to 2 weeks or more by keeping them in layers in the airtight container 
                     
    cover-the-samosa



    Heat the medium hot oil in the wok on medium flame_Check the oil temperature by putting the tiny dough ball if it comes up quickly on top your oil is too hot and samosas are required just medium hot oil while frying_Lower the flame and wait to be medium hot oil
                                 
    heat-the-oil



    Slide the 2-3 ring samosas in one batch don’t overcrowd the pan, and fry them on medium heat 
                                    
    fry-chicken-samosa


    Until the samosa is evenly golden brown
                           
    samosa-is-fried


    Drain the samosa onto the kitchen paper to remove excess oil
                            
    drain-the-samosa-on-kitchen-towel


    Fry all samosas and leave them on kitchen paper for a while
                          
    fry-all-samosa


    Transfer the all samosas onto the plate
                          
    transfer-all-samosa-on-plate


    And served hot with tea and sauce
                             
                                             
    serve-hot-with-tea-and-sauce


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