Chicken spring rolls recipe - how to make Malabar style chicken spring rolls.

Chicken spring rolls recipe (malabar style) is a perfect snack for Iftar.  Unlike the Chinese chicken spring rolls, the filling for these spring rolls are made with Indian spices. A favorite snack among Muslims in Malabar region.

Living in Malabar, has given me some good friends and are always willing to share Mappila Cuisine recipes. Again, this recipe is from Nidhi's friend Amra's mom; which has become a family favorite. My kids love to have this as an after school snack and I am sure it will be your favorite too :)

How to make Malabar chicken spring rolls.

Other recipes you may like:
Malabar chicken samosa recipe
Malabar chicken fry
Malabar style cauliflower fries

Malabar Chicken Spring Rolls - Iftar Recipes

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Boneless chicken: 250 gm
• Kashmiri chilli powder:1 tsp
• Coriander powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Salt: 3/4 tsp or as needed.
• Water as needed.
• Maida/flour: 2 cups
• Cornflour: 2 tsp
• Oil: 2 tbsp
• Onion: 1, chopped
• Ginger: 1 inch
• Garlic cloves: 6
• Green chilies: 1
• Salt: As needed
• Garam masala: 1 tsp
• Coriander leaves: 2 tbsp chopped
• Eggs: 2
• Breadcrumbs as needed

  METHOD:

1. In a kadai or pan add in the chicken (cut into cubes), Kashmiri chilli powder, coriander powder, turmeric powder, salt and little water. Cover and cook the chicken. Shred the chicken when it is completely cooled.
2. In a bowl mix maida/all purpose flour with cornflour and salt. Add enough water to make it into a free flowing batter; which is neither thick nor thin. Keep this aside.
3. Heat a kadai or pan with oil and once it is heated add in chopped onion, greenchilies, garlic, and ginger. Saute until transparent with salt. Once the onions are transparent add in the shreded chicken. Mix well and saute for 2-3 minutes. Once everthing is dry, switch off the flame and add in chopped coriander leaves.
4. Heat a dosa tawa and pour some batter and spread into a thin pancake. Once it starts to cook remove to a plate. Repeat the same with the rest of the batter.
5. Place each pancake on a work surface and put the filling towards the side, and roll it tightly foldling the sides in half way through. Repeat the same with the rest of the pancakes.
6. Dip each roll in beaten eggs and roll in breadcrumbs. Deep fry in hot oil
7. Serve with tomato ketchup

NOTES

• You can add cornflour upto 2 tbsp, cornflour prevents the pancake from breaking when rolling.
• You can lightly crumble or mince the chicken filling in a food processor or mixie. My kids like this way, so I dint mince.
• The pancake should not be cooked or made crisp; it should be removed from the tawa as soon as it starts cooking.
• Keep aside some batter to seal the rolls.
• You will get about 10-12 rolls with this recipe. More tips on the video.

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