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.
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, bring to a boil, then cover the lid, and cook it for 15-20 minutes on medium flame or until the water dries up. Take it out of the pan and shred the chicken; keep aside.
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 it gets a smooth paste.
Grate all vegetables and peel and chop the boiled egg.
Take a frying pan to add 2 tbsp oil, heat it, then add the vegetables. Just sautรฉ it for 2 minutes, then add shredded chicken and chopped eggs and mix them together. Keep the heat on a 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.s
Remove from the flame and let it cool down completely.
Roll Sheets or strips, you can easily get 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, the 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.t
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 is wrapped. No holes, no air pockets.
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.
Hot served with ketchup and green sauce, I hope you may enjoy our Chinese Spring roll recipe.
Onion
Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos
Onion Pakora is a crispy, delicious, and deep-fried snackmade with gram flour, salt, spices, and main ingredients like onion or a vegetable. Onion pakora is one of the most
popular and much-loved snacks, especially during the monsoon and cold winters. These are very commonly prepared in most Pakistani homes for
an evening snack and are served with a cup of masala
chai or doodh
patti chai.
Onion pakora is also being sold in street stalls and
restaurants. In most places, onion pakora is served by sprinkling chaat masala and accompanied by green chutney, though I am not crazy about having onion pakora over aloo pakora.
But sometimes I make onion pakora in the rainy season with roti
and chutney,
or sometimes have it only with a hot cup of tea. A very easy and quick deep-fried snack that you can serve
to your unexpected guests :)
Tips to make the best Onion Pakora:
Gram
flour: Using good-quality gram flour or besan is very important, as store-bought gram flour goes rancid very quickly and turns bitter within a few
months. So, always taste test the gram flour before using.
Preparing
onions: to get evenly fried crisp onion pakora, slice the onions
uniformly to thin_some thick or some thin won’t yield crispy, the thicker slices don’t fry well, leaving the
pakora soft, so slice them to a moderately thin size.
Flour: Traditionally, pakora are made with gram flour; however, additional ingredients like rice
flour, semolina, or cornflour are added in the street style and restaurant styles, as these ingredients keep the fritters. So, do use 1-2 tbsp of this in the recipe.
The temperature of the oil: The oil has to be moderately hot enough before adding the
fritters. If the oil is not hot enough, pakora will soak up the oil. If the oil is
too hot, then the onion pakora will brown outside but will not get cooked inside.
Frying
pakora:Pakora has to be fried on a medium-high flame; frying them on a low flame will make them hard, and frying them on a high flame
will burn them from the outside without cooking them inside
For the best result, follow my detailed step-by-step photo instructions and tips.
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Firstly, cut the onion slices into moderately thin slices and add them
to the mixing bowl; keep aside.
Dry roast coriander and cumin seeds for a minute on a low flame. Crush them in the motor, besides adding black peppercorns.
Keep aside
Now start
adding spices to the mixing bowl with the onion slices, such as salt, roasted
ground spices, red chili powder, and red chili flakes.
At the
end, add baking soda along with chopped green chilies and coriander leaves. Stir to
mix up very well.
Leave it
aside for 10 minutes, which helps to onion to release some moisture.
And cover with the plate.
Once the Onion leaves enough moisture
Then add gram flour, cornflour, and more salt if needed.
Mix everything well
to coat the onions with the flour. Mix the flour to
make a moist mass of dough.
Heat the oil in the wok or fry pan for deep frying the pakoda_When the oil is hot enough to regulate the flame to medium-high
Take a small amount of dough and sprinkle it in the oil.
Don’t add too many pakoras in the wok; they should have some space
in the wok to swim around and fry well.
While frying, stir and if neededflip the onion pakora occasionally for even frying.
Fry them till they turn crisp and golden.
Then transfer them
with a ladle to an absorbing tissue placed on a plate or on a colander_Continue to make more onion pakora in batches with the rest of the dough.
Transfer the onion pakora to the serving dish.
Serve onion pakora hot with a cup of tea or coffee_You can also serve them with red or green chutney or sprinkle some chaat masala.
Chicken Samosa | Macaroni Samosa | How to Make Macaroni Samosa with step-by-step photos...
Chicken Samosa is a crispy, crunchy, and tasty
deep-fried savory snack. This recipe is prepared with a samosa sheet (manda patti)
along with a macaroni mixture that is filled in samosas, and after sealing the
edges, they are fried until golden brown.
Macaroni, chicken, and eggs are the main ingredients folded
inside these wonderful deep-fried samosas. The uses
for this recipe are not limited to samosas and spring rolls used as a
filling for parathas, and sandwiches, used in pasta, and salads, the list is
never-ending!
Use this recipe as a template and add whatever else you like, sweetcorn, peas, potatoes, beans, spinach, see what I mean? The list really is
never-ending.
This is one of my favorite snacks that I wanna have at
any time of the day, though this is full of calories. When samosas come in
front of me, I always forget my diet plan ;) And start eating like a baby,
I know this
is my childish habit, but I never compromised with my strict diet plan, as I
said before, I always forget, and I love to eat minced samosathan aloo
samosa or veg samosas.You can also check out these samosas on my blog.
The truth is I am a huge meat lover and I prefer to eat meat
samosas or rolls or in my dinner or lunch this habituate
transferred to me from my elders my parents were also meat lovers than veggies, this macaroni chicken samosa idea comes in my mind when I went to hydri market right there in the sweet shop.
I saw these samosas were being sold and I bought some and then checked the taste back home, since then I made a plan to make them at home, but due to time shortage I couldn't make it right away, so finally, that day has come
So let’s begin
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To prepare this recipe, first rinse and cut the chicken.
Then boil the chicken with salt and ginger garlic, let it cook until the water dries out, then shred the chicken and set it aside.
Boil the water with salt and oil, then add macaroni and stir well. Allow macaroni to cook for around 7-8 minutes on high heat, then drain into a colander and set aside.
Boil the eggs
Take all ingredients and prepare all veggies.
Take a medium-sized mixing bowl and add the chopped ingredients along with the spices.
Keep mixing till everything is well combined, transfer to the plate or bowl set aside until required.
Take one manda sheet to apply flour batter over it with the
brush or finger, place I tbsp macaroni mixture, fold it over the right and left
sides, and again apply the batter, then fold downward.
Close it up firmly, Samosa is ready.
In the second method, take one rectangular sheet and fold it over diagonally, then again turn it downwards. Apply the flour batter to stick well.
Now, put 1 tbsp of macaroni mixture into the samosa.
Again, apply batter and close it up firmly.
Repeat the same process with all remaining samosa sheets.
Medium heat the oil in the wok. Carefully slide the samosa.
Fry the samosa on medium heat. Don't disturb the samosas after putting them in oil for around 2
minutes.
Then flip the sides and keep on stirring around the wok
until you get an evenly golden color. Drain the samosas on kitchen paper.
Fry all remaining samosas.
You can see how beautifully golden brown the samosas are.